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

In a large saucepan, heat about 1 tablespoon of coconut oil over medium-high heat. Add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes.

Add the broccoli florets to the pan, stirring them into the sautéed mixture. Cook for an additional 2 minutes.

Pour in the initial 4 cups of boiling water, followed by the frozen peas. Stir gently to combine and reduce the heat to a simmer. Cover the pan and cook for 3-5 minutes.

Remove the cover and stir in 2-3 tablespoons of miso paste until fully dissolved. Cover the pot again and let it simmer for another 5 minutes.

Remove the saucepan from the heat and allow the soup to cool slightly. Using an immersion blender, carefully blend the soup until smooth.

Taste your soup, adding salt and pepper to enhance the flavors. Serve hot, perhaps with a side of crusty bread.