1 small onion, sliced
2 teaspoons olive oil
4 small red potatoes, cubed
2 carrots, chopped
1/4 cup water
2 medium leeks, halved lengthwise and cut into slices
2 cups chopped fresh spinach
1 cup vegetable broth
2 teaspoons all-purpose flour
3 tablespoons minced fresh parsley
1 tablespoon soy sauce
1/2 teaspoon salt
Cornbread Topping (see recipe below)

Saut?sliced onions and hot oil in a large saucepan over medium high heat until tender. Add potatoes, carrots and spinach. Cook for three minutes, or until the 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 for one minute. Reduce heat to low. Cook, stirring often, for five minutes or until thickened. Spoon vegetable mixture into a lightly greased eight inch baking dish. Drop cornbread topping by heaping tablespoonful onto hot vegetable mixture. Bake at 400 degrees F for 30 minutes, or until golden brown.

Cornbread Topping
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter or margarine, softened
3/4 cup buttermilk
2 teaspoons honey

Combine first five ingredients. Cut in butter with a fork or pastry blender until crumbly. Stir together the buttermilk and honey; stir into flour mixture.