Heat a soup pot over medium heat and add onion. Saute for 3-5 minutes until translucent. Add water or veggie stock 1 Tablespoon at a time if the pan gets too try and the onions begin to stick. Sprinkle with salt and pepper. Press garlic into pan and stir constantly for 30 seconds, so garlic doesn't burn. Stir in zucchini and mix thoroughly.

Pour in stock to cover and bring to a simmer. Cook for 15 minutes, until zucchini is tender when pierced with a fork.

Add tofu, peas and miso and stir until heated through.

Turn off heat and use immersion blender to puree until smooth. If you don't have an immersion blender, transfer to regular blender in batches and return to pan. Be careful not to over process in high speed blender.

Taste for seasoning, adding more S+P as desired.

Serve warm or cold.