We love any excuse to celebrate our girlfriends. Galentine’s Day is the perfect time to catch up with your BFFs and indulge a little – no dress code required. Our co-founder and chief inspiration officer, Ali Mejia, shares three easy tips for hosting a casual get-together from the comfort of your own home. And no celebration is complete without delicious food. Keep reading for a soul warming soup that’s so easy to make. Now, cozy up in your favorite pajamas or loungewear and get in the spirit of love.

  

    

  

I made an easy beet soup and paired it
with fresh, local breads.

  

       

   

I asked a local cake maker to create her
signature dessert in a heart shape.

            

   

Set the vibe with fresh flowers and a generous
sprinkle of candy hearts and chocolates.

   

You don’t need to wait until February 13th to get in on the fun. Get inspired by our latest arrivals and start planning your own girls’ night in.  
  
SHOP NEW ARRIVALS

 

  

RECIPE

Beet, Ginger, and Coconut Milk Soup

By Andrea Bemis

There’s nothing more comforting than a warm and cozy bowl of soup. Light and flavorful ingredients come together for a soup that looks impressive but is easy to make. If you’re looking for a simple meal to make for yourself or loved ones, look no further. Beautiful and delicious – you and your friends will love it. Serve it with your favorite local breads and a glass of white wine or Champagne.

 

Ingredients

Makes 4 servings

1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
3 large red beets, peeled and cut into 1/4-inch pieces
5 cups vegetable stock, divided
1 can (14.5 ounces) low-fat coconut milk
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Parsley (optional)
Canned julienned beets (optional)
Crusty bread (optional)

Instructions

In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.