Place water, potato, onion, celery, bonito flakes, salt and marjoram in a medium pot. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 10 minutes until the vegetables are tender. Purée half the vegetables and liquid at a time in a blender. Add the purée back to the pot. Add the carrots, corn and green beans. Cover and simmer 5 to 7 minutes. Add the Edensoy and dulse, heat until hot but not boiling and serve.
2g fat (10% calories from fat),