At the start of this year Drew and I became a part of the Unique co-working family. The Unique Space is home to some of the best, most creative people in all of LA; seriously, everyone who works there is so inspiring to me and we consider ourselves lucky to be a part of such an incredible movement.
A couple of weeks ago we decided to start a little tradition at the space- Foodie Friday, a celebration of good people and good food all meeting together in one place. For the first FF I decided to start simple, a nice soup, some homemade bread, and ginger snap cookies. This turned out to be a bit ambitious...but what can I say? it was the over achiever in me.
-POTATO SOUP-
What you will need:
4 medium potatoes peeled and diced
1/2 a head of cauliflower, chopped
48oz veggie broth
1/2 lb peeled and diced carrots
1 medium onion diced
4-5 stalks celery diced
3 cloves garlic peeled and minced
2 tbsp olive oil
1 tbsp celery seeds
1 tbsp black pepper
2 tsp sea salt (to taste)
1 can coconut milk
Toppings:
bacon
sharp cheddar cheese
diced scallions
sriracha
In a large pot, combine olive oil, carrots, onion, and celery, allow to sweat down until the onions are translucent. Add veggie broth, potatoes, cauliflower, garlic, and seasoning into the pot and allow to simmer on low. Cook for 30-40 minutes (until the potatoes are soft). Pour the soup into a blender (in batches) and puree with coconut cream* until smooth.
Top with bacon, cheese, scallions, and or sriracha and enjoy.
The smell of fresh baked bread pulled everyone from their work induced coma. A line formed in the kitchen as bowls of steaming soup were poured and warm bread was smeared with butter. The table was full of laughter and conversation as we ate together. Needless to say, our very first Foodie Friday was an absolute hit! We have since carried on the tradition and look forward to seeing all the delectable dishes people come up with from week to week.
What do you like to cook when feeding a lot of people? I'm always looking for good dishes to share.
xx
*You should be able to blend the soup in two-three batches, add half (or a third) of the can of coconut milk to each batch
