In a large saute pan, cook chopped onion gently in coconut oil over medium heat for 10 minutes. Add cremini mushrooms and kale. Cook down for a few minutes. add coconut milk and vegan broth. Bring to a simmer and then turn off heat. Add mixture to a blender, along with frozen peas and a few leaves of fresh mint. Blend until smooth, adding more vegan broth for desired consistency. Add salt to taste. Stir freshly chopped spring peas into the soup and garnish with more fresh mint.