Ingredients: Easy,  30-Minutes,  Oil-Free Option

Cook the leek in oil or broth until softened

Add the butternut squash. Cook for 1 minute more to coat the squash in the oil or broth.

Add the cauliflower and sprinkle flour. Mix to coat cauliflower with flour.

Add nondairy milk, broth, thyme, bay leaf, and dissolved miso.

Simmer covered until veggies are fork tender. Add frozen corn and lemon zest. Season with salt, tamari, and fresh lemon juice to taste.

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