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

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