Instructions: Saute sliced onion in hot oil in a large saucepan over medium-high heat until tender. Add potato, carrot, and 1/4 cup water; cook, stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 minutes or until spinach wilts.

Whisk together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce, and salt into spinach mixture. Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to low; cook, stirring often, 5 minutes or until thickened.

Prepare Cornbread Topping: Combine first 5 ingredients; cut in butter with a fork or pastry blender until crumbly. Stir together buttermilk and honey; stir into flour mixture.

Spoon vegetable mixture into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable mixture.

Bake at 400 degrees for 30 minutes or until golden.

This recipe yields 4 servings.

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