YIELD: 26 servings

4 Poblano peppers
4½ lbs. corn kernels, blistered under the broiler
7 cups soy milk, low fat
3½ cups water
3 lbs. red potatoes
2½ lbs. zucchini
2 tsp. red pepper flake (or to taste)
1 tsp. ground cumin
2 tsp. sage

  1. Blister the Poblano peppers under the broiler. Once the skins are blackened, wrap them tightly and let rest for 10 minutes before peeling. Dice the peppers.

  2. Blister the corn kernels under the broiler; don't worry if some of the corn gets blackened.

  3. Puree half of the blistered corn in a food processor.

  4. Combine peppers, corn, soy milk and water in a large stock pot. Heat to a gentle simmer.

  5. Wash potatoes and cut into 1/2" dice. Add to the simmering liquid.

  6. Dice the zucchini and toast under the broiler. Add to the soup once the potatoes are tender.

  7. Add ground cumin, sage, and red pepper flake.

Recipe: Richard Johnson, senior executive chef, the Mayo Clinic, Rochester, MN