In a large soup pot, heat olive oil over medium heat. Sauté onion until translucent, 3–4 minutes.

Add garlic and ginger. Cook another 1–2 minutes until fragrant.

Stir in chopped parsnips. Add broth, bring to a boil, then reduce to simmer. Cook until parsnips are fork-tender (15–20 minutes).

Remove from heat and carefully blend until smooth (using immersion blender or regular blender in batches).

Return soup to pot. Stir in coconut milk, shredded chicken, and chopped kale. Simmer on low 5–7 minutes until chicken is heated through and kale is wilted.

Season with salt and pepper to taste. Serve warm with optional garnish.