This soup is light, nourishing and packed with antioxidants and vitamins to help clear out toxins and ward off autumn chill.
1 tsp olive oil
1 carrot, thinly sliced
1 small winter squash, diced (butternut or delicata)
2 cups summer squash, ribboned
2 cloves garlic, diced
1 can diced tomatoes, with juice
1 dried chipotle pepper
3 cups water
1 vegan bouillon cube
1 small apple, diced
1/3 cup uncooked barley
1/4 tsp garam masala
Heat the olive oil over medium heat. Add the garlic, diced squash and carrot slices. Saute for 5 minutes, or until browned. Add the water, bouillon cube, tomatoes, chipotle pepper, apple and barley and bring to a boil. Lower to a simmer, add the garam masala, and cook for 40 minutes, or until the barley are chewy and the squash is tender.
