Preparation / Directions:
Heat the oil in a large Dutch oven over medium-high heat. Add the curry powder and cook, stirring, 1 minute. Add the leeks, carrots and celery. Cook, stirring frequently, until the vegetables begin to brown, 10 minutes. Add the potatoes and turnips, cook, stirring occasionally, 5 minutes more. Add the squash, savory, salt and bay leaf and cook 5 minutes.
Stir in the chicken broth and water into the vegetable mixture. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Remove the bay leaf.
Add the cauliflower and peas and simmer until all the vegetables are tender, 15-20 minutes.