Add onion, garlic powder, celery and potatoes and scrape up any brown bits sticking to the pot. Add in the rest of the broth, basil, lemon juice and red pepper flakes. Cover and cook on low to medium heat until potatoes are soft, about 20 minutes.
Add kale and coconut milk. Cook for 10-15 minutes on low. Add Nutritional Yeast and stir until dissolved.