Curried Vegetable Soup

2 tbsp butter
2 tbsp olive oil
1 garlic clove, minced
1 yellow onion, chopped
1 leek, white part only, chopped
1 green pepper, chopped
1 parsnip, peeled and chopped
½ tsp ground cumin
2lb potatoes, washed, quartered and cut into bite-sized pieces
1 lb sweet potatoes, peeled, quartered and cut into bite-sized pieces
1 small head broccoli, washed and cut into bite-sized pieces
1 Tbsp yellow curry
¾ tsp turmeric
½ tsp ground mustard
4 cups veggie or chicken broth and 2-3 cups water
Salt, to taste
 
 
Heat butter and olive oil in large pot. Sauté garlic, onion, leek, green pepper and parsnip, until veggies begin to soften. Add cumin, curry, turmeric, mustard and stir. Add potatoes and broccoli. Add broth and water. Turn up heat to medium-high and bring to a boil. Lower heat and simmer uncovered for approx 20 min, or until potatoes can be pierced easily with a fork. Add salt, to taste.