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Dice the onion and mince the garlic.
Add a tablespoon of coconut oil to a large pot on medium heat and add in the garlic and onion.
Sprinkle in the cumin and a good pinch of coarse salt and stir well.
Pop the lid on and let the onions soften for about 3 minutes.
Chop the broccoli into florets and remove the stalks from the kale.
Add the broccoli, spinach and kale to the pot and toss everything.
Pour in the stock and stir.
Adjust the heat to allow it to come to a simmer and then pop the lid on.
Leave it to simmer for about 10-15 minutes, until the broccoli is tender.
When the broccoli is tender, transfer the contents of the pot to your blender and blend until smooth.
Return the soup to the pot, on low-medium heat and stir in the coconut milk.
Toast your nuts and seeds in a pan on medium heat until crisp.
When the soup is heated through, serve with a drizzle of tahini and the toasted nuts.