Sweat the onion in the coconut oil and salt. Allow it to color a bit but not brown.
Add cauliflower and stir fry for 3 minutes. Add coconut milk and broth and simmer until soft but not mushy. Cool. Do not skip this step.
Process soup in a blender with the pea shoots or spinach. Return to pan to heat.
Adjust flavor with a squeeze of lemon, plus salt and pepper to taste.
Garnish with fresh mint.