Set your oven to 450 to preheat
Layer the whole poblano pepper, whole garlic pods and cubed zucchini on a parchment lined baking tray - ready to roast
Once oven is preheated, add the tray to the oven to roast for 20-25 minutes
Turn the contents over half way through cooking, to roast both sides
Remove tray when all elements look nice and roasted
Remove stem (carefully) from the poblano pepper, seeds are OK to keep
Remove (carefully) the roasted garlic from inside the skin - set aside for now
Now to the stove!
On low flame, in a large skillet - add the edamame, peas, roasted zucchini and poblano pepper
Stir to combine and release water for about 3 minutes
Add water, coconut milk, miso, salt, pepper and lime juice
Increase heat to medium and stir to combine
Once it starts to simmer, reduce to low heat and cover with a lid
Allow to cook for 10 minutes, stirring occasionally
Add back in that roasted garlic
Then, using an immersion blender - blend until creamy OR allow mixture to cool before transferring to a blender to blend
Serve blended soup with coconut cream drizzle, cracked pepper, hot sauce, chopped cilantro, slivered spring onion and croutons
yum!