Heat a large pot over medium heat on the stove. Add a 1-2 tsp of oil and saute the onion and the minced garlic until golden brown.
Add in the chopped broccoli, chopped red pepper, red pepper flakes and white wine. Saute for a few minutes.
Add in the kale and the vegetable broth. Bring to a boil, then simmer and cover for 20-30 minutes or until the broccoli is soft.
Remove from the stove and add to a blender (leaving part of the lid open and covered with a towel so heat can escape) or use an immersion blender and blend until smooth.
Add soup back into the pot and add the coconut milk, nutritional yeast and the dijon. Whisk until fully combined. Bring back to a low simmer or let cool and place in the fridge. Lasts about a week in the fridge (covered).
If freezing the soup, let the soup cool first then add to a glass container and freeze.