Goodly™ Soup for Breakfast, Lunch & Dinner!

It is always such a pleasure to be invited to showcase Goodly Foods on the Lilydale Cooking Stage at the BC Home & Garden Show. This year, the amazing Chef Karen Barnaby decided to have some fun and create three tasty dishes using Goodly™ soup: A Middle Eastern shakshuka for breakfast using our Hearty Tomato Soup; a revamped potato soup for lunch using our Purely Potato Soup; and a beet risotto with preserved lemon for dinner using our Beautiful Beet Soup. We loved these recipes so much that we wanted to share them.

Goodly™ Hearty Tomato Shakshuka
Hearty Tomato Soup is a great starting point for tomato-based dishes such as pasta sauces and casseroles. Here we use it in shakshuka, a Middle Eastern egg dish that’s good for breakfast, lunch or dinner. Serve a crusty, rustic bread with it for mopping up the sauce.


1 500 mL container Goodly™ Hearty Tomato Soup
1/2 cup (125 mL) water
1 Tbsp (15 mL) extra-virgin olive oil
1/2 red bell pepper, cored and cut into 1/2-inch (1.25 cm) strips
1/2 yellow bell pepper, cored and cut into 1/2-inch (1.25 cm) strips
1/2 medium onion, peeled and cut into 1/4-inch (0.6 cm) wedges
2 cloves garlic, minced
1 tsp (5 mL) sweet paprika
1/2 tsp (2.5 mL) smoked paprika, optional
1 tsp (5 mL) ground cumin
salt and pepper to taste
4 large eggs
1 Tbsp (15 mL) coarsely chopped parsley or cilantro


Place the Hearty Tomato Soup and water in a blender and puree until smooth.

Heat the oven to 350°F (175°C). Heat the oil over medium-heat in a 10-inch (40 cm) frying pan. Add the peppers, onion and garlic. Cook, regulating the heat until the peppers and onion soften but not brown. Add the paprika(s) and cumin and stir for a few seconds. Add the tomato soup and water; bring to a simmer and cook for 5 minutes

Make 4 deep depressions in the tomato mixture that are large enough to hold an egg with the back of a spoon.  Crack an egg into each depression. The easiest way to do this is to crack each egg into a small bowl and slip it into the depression. Spoon a little bit of the sauce on the edges of the whites. Season the eggs with salt and pepper and place the pan in the oven. Bake for 8-12 minutes, checking frequently after 8 minutes. They’re done when the whites are opaque and the yolks are still soft. They should jiggle in the center when you gently shake the pan.

Remove from the oven. Sprinkle with parsley and serve immediately.

Makes 2 servings


Goodly™ Purely Potato Soup with Corn, Cabbage & Cheddar Cheese

Our Purely Potato Soup is great on its own or can be used as a base for your own soup creations such as this one. Use kale, peas, spinach, broccoli, cauliflower, green beans or any vegetable that strikes your fancy. If you’re a sauerkraut fan, add chopped sauerkraut and a dollop of sour cream or add sliced, Polish-style sausage.


2 500 mL containers Goodly™ Purely Potato Soup
2/3 cup (160 mL) fresh or frozen corn kernels
1 cup (250 mL) finely chopped cabbage
1/2 cup (125 mL) shredded aged cheddar cheese
1/4 cup (60 mL) milk, cream or sour cream
2 Tbsp (30 mL) chopped parsley




Place the soup, corn and cabbage in a pot and bring to a simmer over medium heat, stirring occasionally. If the soup seems too thick for your taste, add water to thin it out. Let simmer for 2-3 minutes longer and add the cheese and milk. Stir until the cheese melts, add the parsley, and serve immediately.

Makes 4 servings


Goodly™ Beautiful Beet Risotto with Preserved Lemon

Risotto is an easy dish to make for dinner and Beautiful Beet Soup gives it a stunning colour and flavour.


1 500 mL container Goodly Beautiful Beet Soup
5-6 cups (1.25-1.5 L) water, chicken, or vegetable broth
2 Tbsp (30 mL) extra-virgin olive oil
1 cup (250 mL) finely diced onion
2 cloves garlic, minced
2 cups (500 mL) Arborio rice
salt and pepper
1/4 preserved lemon, pulp discarded, finely diced (see below for recipe)
1/2 cup (125 mL) grated Parmesan cheese, plus more for serving if desired
2 Tbsp (30 mL) unsalted butter



Puree the Beautiful Beet Soup in a blender and reserve. Place the water in a pot and bring to a simmer.

In another pot, heat the oil over medium heat. Add the onion and garlic; cook until soft but not brown. Add the rice and sauté for a minute to coat it with the oil. Add 1 cup (250 mL) of the water and let it absorb into the rice while stirring frequently. After you’ve added 3 cups (750 mL) of water, switch to the pureed beet soup. Continue adding liquid and stirring until the rice is tender but still firm to the bite, using all the water if needed. The risotto should be flowing and not a thick mass of rice. Season to taste and vigorously beat in the cheese and butter. Stir in half of the preserved lemon, saving the other half for garnish. Serve immediately, sprinkled with the reserved preserved lemon and additional Parmesan if desired.

Makes 4 small or 2 large, main course servings

Preserved Lemons

Lemons are a good introduction to preservation and a good thing to know how to make if you find yourself with a surplus of lemons. The flavour is fragrant, not bitter, and of course lemony.

Preserved lemons are an indispensable ingredient in Moroccan food. They can be used in salads, stew and even cakes. Anywhere that lemon peel is used, preserved lemons can be used. Traditionally, the rind used in cooking, and the pulp discarded. Taste the pulp and decide if you want to use it or not.

Meyer lemons make wonderful preserved lemons. You can also use the same procedure on limes or kumquats.


8 juicy, thin-skinned lemons
1/4 cup (60 mL) fine salt, more if desired

Equipment Needed

1 Squeaky clean 750 mL (3 cup) jar and lid


Thoroughly wash and dry five of the lemons. Quarter them from the top to within ½-inch (1.25 cm) of the bottom. Spread the lemons open slightly and sprinkle salt on the flesh.

Place 1 Tbsp (15 mL) salt on the bottom of the jar. Pack in the lemons, pushing them down and adding more salt as you go. Press on the lemons to release their juice and to make room for the remaining lemons. If the juice does not cover the lemons add freshly squeezed lemon juice from the remaining three lemons. Leave a little headspace and seal the jar.

Let the lemons sit in a warm place for a month, shaking and turning over the jar each day. When ready, the peel will be slightly translucent. A lacy substance may develop on the lemons which is not harmful. Rinse it off before using. Preserved lemons will keep up to a year, refrigerated.

**As part of our presentation at the BC Home & Garden Show we were able to offer some incredible gift cards as prizes to various audience members. We would like thank Walmart Canada, Famous Foods, and Pomme Natural Market for their generous gift card donations. All of our soups are available at these stores in Metro Vancouver, as well as other stores.

Photo Credits
Stage Shot: Nicole-Ann Poitras
Food Photography: Karen Barnaby