Monday Soup

Pour the water and broth into a stockpot, and bring to a boil. While they’re heating, core the cauliflower, and chop the florets into 1/2-inch pieces. Remove any tough ends and peel any thick stems from the broccoli, and chop the florets into 1/2-inch pieces.

When the broth is simmering, taste and add salt as needed—those vegetables will soak up a lot, so you want it well seasoned. Add the cauliflower and broccoli, along with the carrots and potatoes. Reduce the heat until it’s just high enough to barely maintain a simmer, and gently cook, uncovered, for 30 minutes. Stir in the oats, and cook another 20 minutes, then add the dill and parsley, and remove from the heat. Taste and add salt as needed.

To serve, stir a pat of butter into each bowl, and top with a dollop of sour cream.

Garlic Broth:

Cut the garlic in half (around the equator). Heat a large pot over medium-low heat, and add a slick of oil. Add the halved garlic, cut sides down, and cook, stirring occasionally, until aromatic, about 3 minutes. Be careful not to burn the garlic.

When the garlic is aromatic, add the water. Bring the pot to a boil, then lower the heat until it’s just high enough to maintain a gentle simmer. Simmer until the garlic is fully tender and sweet and the broth is infused with its flavor, about 1 hour. Strain and discard the garlic, add water if needed to replace any that’s evaporated, and season to taste.