Thai Broccoli Soup

1.] As always, wash your vegetables thoroughly.
a) Slice the broccoli into thin pieces: DON'T discard the stalks! (As they are delicious and nutritious.)
b) Thinly slice the mushrooms. Quarter the smallest ones.
c) Chop the onion into small chunks. Don't anthropomorphize with it.
2.] Heat 1/2 of the fire oil in a LARGE sautéing pan. Woks work very well too. Sauté the onions for 3-4 minutes, or until they begin to develop brown edgings.
3.] Add the broccoli. The "or so" mentioned in the ingredients list is key. It depends on how big your pan is, as well as your appetite.
4.] Add 1/2 of the spices (curry, cumin, anise, pepper, salt, soy sauce) and 1/2 of the garlic to the broccoli-onion mixture. Combine well, and stir until the vegetables are properly cooked on medium-high heat (5-8 minutes)
5.] While this has been going on, take a smaller pan and heat more Fire Oil in it. Add the sliced mushrooms and the remaining spices. Sauté until they develop the same browned edges as the onions did (5-7 minutes)
6.] When all of the veggies have properly been prepared, combine them into one large cooking pot.
7.] Add the can of light coconut milk and some water to the pot. For a more uniform and delicious confection, blend 1/2 of the vegetable/coconut milk mix into a uniform liquid with an Immersion Blender. Leave some veggies whole, though- they add a welcome surprise!
8.] Zest the lemon. Add the zest to the soup. Cut the naked lemon into 4 pieces and squeeze the juice into the soup.
9.] Stir and simmer on medium-low heat for ten (10) minutes or so.
10.] OPTIONAL: Right before serving, add the peas to the soup and cook for an additional 2-3 minutes. (This ensures that the peas won't become gross and soggy).
11.] Mmmmmm!