It’s been been pretty cold lately and soups sound delicious. I grew up on my mom’s “Caldo de Pollo”, (mexican chicken soup), she would add whole chicken legs, chunks of potato, corn on the cob, cabbage, carrots, squash, and it would be served with mexican rice either on the side or in the same bowl. Today I made my own vegan friendly version with smaller bite-size pieces of potato, squash, broccoli, kale, and corn kettles. I also added ginger, garlic, turmeric, and a whole lot of lemon. I also didn’t use any broth, just water. It’s great on this cold california day.