Sauté the onion in olive oil until browned.
Add the chopped kale and sauté for another two minutes.
Add 1 cup of stock and 2 tablespoons of garlic and sauté for another three minutes.
Add the cumin, paprika, turmeric, green lentils, potatoes, stock and tomatoes.
Let simmer for 35 minutes or the potatoes and lentils are cooked.
Ideally, you want to let the sunflower seeds soak overnight in water, however, you can just blitz immediately and it will work. It just may not be as smooth in its consistency.
Place the sunflower seeds, 125ml of water, squeeze half a lemon and a pinch of salt to a blender and blitz until well combined.
This will thicken as you leave it while the soup cooks.
When the soup is finished cooking, add the apple cider vinegar and stir to incorporate.
Serve immediately and use the sunflower cream to top each serve to your desired level of creaminess.