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.

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.