Goodly Foods cooking up some soup at the 2019 BC Home and Garden Show
Chef Karen Barnaby along with GM, Alexa Pitoulis were once again featured presenters on the Cooking Stage for the 2019 BC Home and Garden Show. With various members of our team on site, we were so proud to able to talk about our Hearty Tomato Vegetable Soup that is now in production, and the work we are doing to have an impact on the environment and in the community.
And all this while Chef Barnaby impressively demonstrates one of her latest creations – a Carrot and Pear Soup with Beet Coconut Cream and Dukkah Granola. Her final plating of the soup for the four lucky members of the audience randomly chosen…is nothing short of a beautiful work of art in mismatched bowls that create the perfect canvas for a kaleidoscope of colours, texture and taste.
Carrot and Pear Soup with Beet Coconut Cream & Dukkah Granola
By Karen Barnaby
All of the parts come seamlessly together to create a spectacular tasting and spectacular looking soup.
4 large leeks
2 lbs (1 kg) small, tender carrots, peeled, trimmed and thinly sliced
2 ripe pears, peeled, cored and chopped
4 Tbsp (60 mL) extra-virgin olive oil
1 bay leaf
8 cups (2 L) water
Sea salt and freshly ground black pepper
1 cup (250 mL) canned or tetra pack unsweetened coconut cream
1/2 cup (125 mL) shredded beets
1 cup (250 mL) Dukkah Granola, recipe below
Cut off the dark green leaves of the leeks and cut each lengthwise. Thoroughly rinse the inside of the leeks to remove any grit. Drain and thinly slice crosswise.
Melt the oil in a pot over a medium heat. Add the leeks, and cook until the leeks are soft but not browned, adjusting the heat as needed.
Add the carrots, pears, bay leaf and water. Salt lightly. Bring to a boil then turn to a simmer and cook for 45 minutes until the carrots are completely soft.
While the soup is cooking, place the beets and coconut cream in a blender and puree until smooth. Scrape into a bowl and season with salt.
Remove the bay leaf. Puree the soup, either in batches with a blender or with an immersion blender until smooth. Add more liquid if the soup is too thick. Return to the pot and bring to a simmer. Season to taste.
Serve the soup, garnishing each bowl with the coconut beet cream and dukkah granola (recipes below).
Makes 6-8 servings
By Karen Barnaby
This deliberately makes far more than needed for the soup. It’s great sprinkled on salads, vegetables and soft cheese such as goat or fresh mozzarella.
2 cups (500 mL) old-fashioned rolled oats
1/2 cup (125 mL) raw buckwheat groats
1/4 cup (60 mL) black sesame seeds
2/3 cup (160 mL) chopped whole almonds
1/2 cup (125 mL) coarsely chopped hazelnuts
1/3 cup (80 mL) nutritional yeast
2 Tbsp (30 mL) ground coriander seed
2 Tbsp (30 mL) whole cumin seed
2 Tbsp (30 mL) fennel seed
2 Tbsp (30 mL) nigella seeds, also known as kalonji seeds
1 tsp (5 mL) kosher salt
2 tsp (10 mL) ground black pepper
1 tsp (5 mL) granulated garlic
1 Tbsp (15 mL) Korean chilli flakes, or to taste
1/3 cup (80 mL) extra-virgin olive oil
2 Tbsp (30 mL) maple syrup
2 tablespoons soy sauce
Heat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
Combine the dry ingredients in a large bowl, stirring and tossing to blend well. Mix the oil, maple syrup and soy sauce together. Add to the dry ingredients and massage it in with your hands so everything is well coated.
Spread the mixture onto the baking sheet and bake, stirring every 10 minutes, until golden brown and toasty, about 30 minutes. Let cool completely on the pan and store in a covered container. Will keep for at least a month.
Photo Credits: Solomon Oldham