Start by peeling and finely chopping the onion, garlic, and ginger. Chop the broccoli into bite-sized florets.

In a large saucepan over high heat, add the coconut oil along with the chopped onion, ginger, and garlic. Sauté for 2-3 minutes until fragrant.

Toss in the broccoli florets and continue cooking for an additional 2 minutes.

Pour in 4 cups of hot water and add the frozen peas. Lower the heat to a gentle simmer, cover the pot, and let it cook for 3-5 minutes.

Stir in the miso paste until it dissolves entirely. Cover and simmer for another 5 minutes.

Once cooked, remove from heat and allow to cool for a few minutes. Blend the soup until smooth.

Taste your soup and adjust the salt and pepper as needed, reheat if cooled too much.