Place water, grated corn, potatoes, onion, celery, bonito flakes, salt and marjoram in a medium pot. Cover and bring to a boil. Reduce the heat 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. Repeat until all vegetables have been puréed. 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.
Per serving - 162 calories, 2 g fat (10% calories from fat), 4 g protein, 30 g carbohydrate, 7 g fiber, 0 mg cholesterol, 390 mg sodium