Heat oil in a large stock pot over medium-high. Chop onion, add to oil along with bay leaf; reduce heat to low; cook until onions caramelize, approximately 20 minutes.
Add chickpeas, stock and bring to a boil; reduce heat to simmer and add soy sauce. Cook for 3 minutes; add kale and cashews; allow kale to soften. (If using a whole bay leaf, remove it).
Top soup with avocado slices and serve with grapes and sliced pita bread.