Heat the oil in a Dutch oven or stock pot over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the ginger and chili garlic sauce, and cook for 30 seconds, stirring. Add the cauliflower, broccoli, carrots, bell pepper, salt, and pepper, and cook, stirring occasionally, for 5 minutes. Add the vegetable broth, canned tomatoes, and SunButter, and bring to a boil. Add the edamame, reduce heat, and simmer, uncovered, for 20 minutes. Add the spinach and cook, stirring, until the spinach wilts, about 1 minute. Add the lime juice, taste, and add more salt and pepper, if desired.

Serve garnished with cilantro or parsley leaves.