Bold, fuss-free cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way.
Chapters focus either on one core vegetable or a group of similar vegetables, celebrating seasonality and encouraging you to make swaps if you don’t have the exact ingredients. These recipes can then be used as a base for experimenting.
Starting with the ingredient and working forward from there, Joe Woodhouse blends textures, spices and flavours to create satisfying meals that use minimal ingredients but achieve maximum flavour.
With tips on how best to prep dishes and advice on minimizing stress and time in the kitchen, each recipe is as straightforward as possible.
Chilled pea soup
This soup can be quickly made and set to chill in the fridge in the blender jug. That way, you just need to give a little stir and pour directly into bowls. It also works well served in small glasses as a canapé or as an intro to a larger meal or barbecue, as it can be prepped well ahead of guests arriving. I prefer to use petit pois since standard peas can be a little floury, especially if they have been picked a bit later in the season. If you only have the latter, make sure to run the blender for a good few minutes to break them down fully.
2 tablespoons neutral oil (such as groundnut or sunflower)
1 onion, diced
1 small stick of celery, diced
1 garlic clove, roughly chopped
500g (1lb 2oz) frozen peas, preferably petit pois
3 tablespoons yoghurt
squeeze of lemon juice, to taste
handful of soft green herbs (such as chives, mint or chervil)
sea salt flakes and black pepper
to serve (optional)
finely chopped soft herbs (such as chives, mint or chervil)
olive or herb oil
cracked black pepper
- Heat the oil in a pan over a medium heat. Add the onion, celery and garlic. Cook until completely softened,12–15 minutes should get you there but go a little longer if needed. If the mixture starts to catch, add a splash of water whenever necessary, you don’t want it to colour much. If adding water, try to evaporate any excess before the blending step.
- Tip the peas into a large mixing bowl and pour over a full kettle’s worth of boiling water, about 1.5 litres (2½ pints). Leave the peas to defrost to have the edge taken off their rawness, 2 minutes should do it. If using frozen garden peas rather than petit pois, drain the first round of boiling water and repeat it. After 2 minutes, drain the peas and refresh in cold water.
- When the onion mixture is ready, drain the peas and put in a blender. Add the onion mixture, along with 500ml (17fl oz) cold water, a decent pinch of salt, the yoghurt and a squeeze of lemon juice. Blitz until smooth, then blitz some more. Try to get the soup as smooth as possible. Feel free to blitz in some soft green herbs if you’re feeling jazzy.
- Taste and balance out any flavours you want more of. Season generously with salt as it will be chilled so will need more to be properly seasoned. Then leave covered for 2 hours in the fridge to chill sufficiently. Top how you would like, with soft herbs, olive oil, herb oil and/or decent amounts of cracked black pepper. Eat with hot toast and cold butter.
Recipe reprinted with permission from Kyle Books.