Heat the coconut oil in a large pot over medium heat. Add the onion and garlic and sauté for about 8 minutes or until the onions have softened.

Add the zucchini, green beans, broccoli and peas to the pot and cook, stirring often, for 5 minutes. Pour in the vegetable stock and add the thyme leaves. Bring to a boil, then simmer for 30 minutes, or until the vegetables are tender.

Stir in the mint leaves and season to taste with salt and pepper. Use a stick blender to puree the soup until smooth or wait for the soup to cool a little, then transfer it to a blender and puree.