COOK THE VEGETABLES
Melt the butter In a large dutch oven or heavy-bottom pot.Add the onion, leek and celery and cook on medium high heat until soft, about 5-6 minutes. Stir the mixture from the bottom so it does not brown.
Add the chopped green and red pepper and carrots, and continue cooking on medium high heat for another 5 minutes or until soft, stirring occassionally so the mixture doesn't brown.
Add the potatoes, and stir to combine.
Add the vegetable broth, corn, miso paste, garlic powder, salt, pepper and bay leaf. Stir the mixture to combine.
Simmer on medium heat, stirring occasionally for 20-25 minutes until the potatoes are fork tender.
Combine the flour and water in a small bowl to make a paste and add it to the mixture. Stir together until combined.
Add the coconut milk, and continue to cook on medium heat for about 5 more minutes.
Using a measuring cup, pull one cup of soup from the pot and process until smooth in a blender, then return it to the pot. Continue to cook on medium heat for 10 more minutes, stirring occasionally,
Remove bay leaf and garnish each bowl with chopped fresh parsley.