Chop the onion and garlic. Peel the potatoes and cut them in cubes. Wash the kale and chop it into small pieces.

Heat a soup pot with 1 tbsp off the oil and saute the onion and garlic over medium heat until translucent. Now add the potatoes and veggie stock, bring it to a boil and let it simmer for about 25 minutes. Once the potatoes are boiled puree the soup with a handmixer.

Now add the kale and remaining olive oil and cook the soup for another 15 minutes before serving.

Roast the sunflower seeds until golden brown in a pan. Keep stirring and make sure they don't burn. Once golden turn off the heat and add the maple syrup and soy sauce, stir well. Set aside to cool.