In a dry skillet over medium heat, add the whole cumin and coriander seeds. Toast for about 2-3 minutes until fragrant, stirring frequently. Remove from heat and set aside.
In a large pot, heat the coconut oil over medium heat. Add the chopped shallot and sauté until translucent, about 3-4 minutes. Add the toasted spices and cook for another minute until aromatic.
Stir in the chopped zucchini and celery, cooking for about 5 minutes until they begin to soften. Then, add the chopped apple and ginger, mixing well.
Add the vegetable stock to the pot, bringing the mixture to a boil. Reduce heat and let it simmer for about 15 minutes.
Once the vegetables are tender, stir in the chopped greens, cooking for an additional 5 minutes until wilted.
Using an immersion blender, puree the soup until smooth. If using a regular blender, carefully transfer the soup in batches and blend until creamy.
Return the pureed soup to the pot. Stir in the full-fat coconut milk and lime juice. Season with salt and pepper to taste. Heat through over low heat.
Ladle the soup into bowls and serve hot. Top with cooked brown rice or lentils/chickpeas, sliced avocado, a drizzle of extra coconut milk, and a sprinkle of chopped basil or chives.
