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Heat a glug of oil in a non-stick pan over medium heat. Add ginger, garlic, and leek, cooking until the leek softens.
Stir in spinach, frozen peas, vegetable stock, and soy milk. Let cook until the peas are tender and the spinach is fully wilted.
Add the butter beans and stir well.
Turn off the heat and mix in the miso paste, nutritional yeast, and lemon juice. Season to taste with salt and pepper, then drizzle with olive oil.
Serve with quinoa, brown rice, or seeded sourdough.