Pre-heat oven to 425 degrees. Drizzle chopped potatoes with avocado oil or olive oil and sprinkle with salt and black pepper. Roast potatoes until they are crisp on the outside and soft on the inside.

While potatoes are roasting, prepare the rest of the soup. Saute diced onion with olive oil in a large soup pot, once softened add minced garlic and cook for an additional 2-3 minutes on low heat.

Add chopped cabbage, broth, and seasonings. Simmer on low heat until cabbage is softened. While soup is simmering add a quarter cup white wine if desired.

Once potatoes are done add to the soup and continue simmering until the cabbage is soft. Add a couple handfuls of chopped kale, turn off the heat but leave the lid on the pot and let set until kale is softened.