Preheat the oven to 400 degrees F. Lightly grease an 8-inch baking dish and set aside.
Heat the oil in a large saucepan or skillet over medium-high heat. Add the sliced onion and cook, stirring, until tender, about 4 minutes. Add the potato, carrot and water. Cook, stirring constantly, for 2 minutes. Add the leeks and spinach, and cook for three minutes or until the spinach wilts.
In a bowl, whisk together the vegetable broth and flour until smooth. Add to the pan with the minced parsley, soy sauce, and salt. Bring to a boil and cook, stirring constantly, for 1 minute. Reduce the heat to low, and simmer, stirring often, until thickened, about 5 minutes. Transfer to the prepared baking dish. Drop the Cornbread Topping by heaping tablespoonfuls onto the vegetables and bake until the crust is golden brown, about 30 minutes.
Remove from the oven and serve hot.
Yield: 4 servings
In a medium bowl, combine the first 5 ingredients. Cut in the butter with a fork or pastry blender until crumbly. In a small bowl, combine the buttermilk and honey. Add to the cornbread mixture and stir to blend. Use as a topping for the vegetable cobbler.