Combine the oil, leek, garlic, fennel in a large saucepan and cook until softened. Add the cauliflower, zucchini, broccoli and thyme, salt and pepper and cook for another 5-10 minutes or until softened slightly. Add the broth and bring to the boil. Then reduce the heat to medium and let cook for 20 minutes or until the cauliflower is very tender. Add the kale and continue to cook for another 5 minutes or until kale has softened.

Remove from heat and add lemon rind. Using a hand held stick blender, blend until smooth

Heat the oven to 180c and lay a handful of coconut chips on a baking tray. Bake for 2-5 minutes or until starting to golden. Remove.

To serve, place soup in a bowl and cover with toasted coconut chips, sunflower seeds and a heavy dollop of full-fat coconut cream.