Start by making the soup. Wash and peel the vegetables. Cut them into slices (5-10mm). Finely chop the onion. Pour the vegetables into a saucepan and add water until half of the vegetables are covered. Add salt and pepper to taste. Cook over medium heat for 15 minutes. Check if the vegetables are cooked by inserting the tip of a knife into them.
Meanwhile, wash and finely chop the kale. Pour all the pesto ingredients into a bowl and mix (with a hand blender for example) until all ingredients are blended. Adjust the quantity of olive oil as needed.
Pour the soup into a blender and blend until smooth. Serve the soup in bowls.
Add a bit of pesto in the middle your bowls and decorate with a few seeds and a drizzle of coconut cream. Serve immediately.