Add sausage to a large dutch oven with oil. Cook until browned, then transfer to a plate.
In the same pot, sauté garlic and onions. If using, add wine and let it reduce to half.
Sprinkle the flour into the pot and stir well. Slowly add the vegetable broth.
Add the potatoes, spices & herbs then the remaining broth. Bring to a boil.
Reduce heat to simmer for 15 minutes. Stir in the coconut milk, cooked sausage, and kale.
Simmer until the kale leaves have softened. Remove from the heat and add lemon juice.
Ladle into a bowl, garnish with fresh oregano, vegan parmesan, crushed red pepper flakes, an extra lemon wedge, rustic sourdough, gluten-free bread or grain-free crackers, if desired.