Preheat oven to 400°F. Cut zucchini into half moons about 3/4 inch thick. Peel and cut onion into quarters. Snap off the white ends of the asparagus spears and cut whole spear in half for easier mixing. Place coconut oil in a nonstick pan and place in the oven to allow for it to fully melt. Carefully remove pan and toss the vegetables and sage until coated with oil adding a pinch of salt. Roast for 30 minutes, stirring half way through. At the same time, crush the garlic clove and set aside. Remove pan and place ingredients in a pot adding 1 cup of stock.
Take ends off of 5 kale leaves and rip into each leaf into 4/5 smaller pieces. Add kale and garlic to the pot and simmer until kale is wilted and stalks are soft. About 5 minutes. Add 1/3 cup of coconut milk and blend soup until smooth using an immersion blender. Add fresh nutmeg and cayenne to taste. Top with hemp hearts and lemon zest.