1. Char 1 serrano chili, then steam it in a bowl, and then peel it.
2. Blend peeled chili with 2/3 cup peas, 4 cups corn, 3 large romaine lettuce leaves, 2 cups water, and a small handful of cilantro.
3. Chop 1 small/medium zucchini into small cubes and, in a pan, cook with 1 Tbsp olive oil until soft.
4. Blend the cooked zucchini.
5. Mince half of a small white onion and fry it with two minced garlic cloves and 3 Tbsp olive oil.
6. Blend the onion-garlic mixture.
7. Cook the zucchini and onion mixtures together in a big soup pot on high for 3 min.
8. Add the corn-pea mixture, cook for a while, and then add 2 cups water and 3 tsp salt.
9. Cook until done.