Scrape the kernels off the corn. Place in a pan with the cabbage and potatoes. Cover with water. Bring to a boil and simmer, covered, until the potatoes are soft. Blend, then add the soy milk, and season to taste with salt and pepper. Reheat gently, but not to a boil. Serve immediately.
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|Serving Size: 1 Serving (641g)|
|Recipe Makes: 4|
|Calories from Fat: 17 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 124.2mg||4 %|
|Potassium 1380mg||36 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 52.3g|
|Protein 10.3g||15 %|
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Calories per serving: 291
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