Melt coconut oil in a large pot over a medium heat. Add in onion with a pinch of salt and cook until the onion is translucent and fragrant (about 5 minutes).
Add in zucchini, kale, broccoli, veggie broth and water. Make sure that there is enough liquid to come about 1 inch over the veggies. Bring everything to a boil and then reduce down to a simmer and cook for ten minutes or until the broccoli is tender.
Turn off the heat and toss in the garlic and ginger. Pop on a lid and let the soup sit until it is cool enough to handle.
Working in batches, add the soup to a blender along with a small handful of the parsley, cilantro and little pinch of salt in each batch. Blend until creamy. Transfer the soup into a storage container or into a pot and repeat until you have blended all the soup.