Cutting vegetables for soup, I learn lessons like “a dull knife requires more power to cut” and “one cut across three carrots is as good as three cuts.” I start to chop slower as I am learning these lessons, until I am learning from each chop. It is simple—the vegetables, the cutting board, and the knife. I am enjoying myself. And the smell of the chopped celery. Soup is a simple dish—everything in the pot, with some broth and water.