bright veggies waiting to be soup

…is everything you want, using whatever is available, becoming whatever you need it to be, lasting for a while, feeding whoever shows up, and my weekly drill these days – and for dinner parties – gathering up all of the great soup-friendly produce at the local Atwater Village Farmers Market on Sundays, sautéing things like onions, squash, carrots, leeks, in olive oil, adding water to the soup pot, and then filling up with everything else that wants to join, like tomatoes, parsley, potatoes, parsnip, kale, spinach, garlic, etc. plus a little peperoncini for kick and salt to taste, then always always a mix of dry lentils and spelt.