In a large soup pot, over medium heat, saute garlic, onion, carrot, and celery until tender (about 7 minutes) stirring frequently. Add a generous pinch of salt and pepper.
Add chopped zucchini, diced tomato, vegetable stock, dried spices, and coconut palm sugar. Stir to combine. Allow to come to a boil, reduce heat and simmer for 15 minutes
Add corn and kale. Cook for an additional 5 minutes
Serve in a beautiful bowl topped with a squeeze of lime juice and fresh chopped cilantro
Notes
Substitutions
You can substitute just about any vegetables you like some additons that I've tried that work very well: green beans, yellow squash, spinach, fennel, parsnips, bell peppers, and sweet potato.