A warm and aromatic recipe by Giada is this Curried Cauliflower Soup that you can prepare quickly in a pressure cooker for an easy meal, made with cauliflower, coconut milk, vegetable broth, curry powder, and pickled ginger. This comforting Curried Cauliflower Soup recipe is perfect for dinner and takes about 25 minutes to prepare, serving up to 4 people.

If you enjoy cozy bowls like this, try Giada’s Aunt Raffy’s Quinoa and Ceci Soup for another heartwarming option or her “House” Soup, which is always a crowd-pleaser.

Giada Pressure Cooker Curried Cauliflower Soup Ingredients

• 2 tablespoons of canola or vegetable oil
• 1 large yellow onion, chopped
• ½ tablespoon of yellow curry powder
• 1 (2-pound) head of cauliflower, cored, trimmed, and coarsely chopped
• ½ cup of dry vermouth or dry, oaky chardonnay
• 1¾ cups of canned coconut milk (not cream of coconut)
• 1½ cups of vegetable broth
• 3 tablespoons of chopped pickled ginger (sushi ginger), plus extra for garnish

How To Make Giada Pressure Cooker Curried Cauliflower Soup

1. Prepare the Onion Base: Heat the oil in a 6-quart stovetop pressure cooker set over medium heat. Add the chopped onion and cook for about 4 minutes, stirring frequently until softened.
2. Add the Curry Powder: Sprinkle the curry powder over the onion, stirring constantly. Cook for about 30 seconds until it releases its aroma without burning, blending the flavors together.
3. Add Cauliflower and Vermouth: Toss in the chopped cauliflower, then pour in the vermouth. Stir continuously for 1 minute to coat the cauliflower well with the curry and onion mixture.
4. Combine with Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, stirring thoroughly. Ensure all ingredients are mixed well for a smooth soup base and even cooking.
5. Lock the Pressure Cooker Lid: Secure the lid onto the pressure cooker. Turn the heat to high to reach high pressure (15 psi). Once it’s reached, lower the heat to maintain pressure and cook for 10 minutes.
6. Release the Pressure Carefully: After 10 minutes, use the quick-release method to reduce pressure back to normal. Carefully unlock and open the lid when safe, giving the soup a gentle stir.
7. Blend and Serve the Soup: Stir in the pickled ginger, then use an immersion blender in the pot to blend until creamy. If using a standard blender, ladle soup in batches, remove the lid’s center knob, cover the hole with a towel, and blend until smooth. Serve garnished with additional pickled ginger.

Recipe Tips

• Add a touch of spice: For a little heat, add ½ teaspoon of red chili flakes or cayenne pepper when adding the curry powder to boost flavor without overpowering the dish.
• Choose fresh cauliflower: Select a fresh, firm head of cauliflower for the best flavor and texture. Avoid using frozen cauliflower, as it can lead to a slightly mushy texture.
• Balance the flavor: If you find the soup too strong, add a little extra vegetable broth or coconut milk to adjust the consistency and mellow out the curry’s boldness.
• Use low-sodium broth: Opting for a low-sodium vegetable broth allows you to control the salt level. This helps keep the flavors balanced without risking a too-salty soup.
• Boost with fresh herbs: Adding a sprinkle of fresh cilantro or parsley just before serving brightens the flavors and adds a fresh pop of color to each bowl.

Recipe FAQs and Variations

Check out More Giada soup & stew Recipes:

• Giada De Laurentiis Pastina Soup
• Giada Slow-Cooker Black Bean and Pork Stew
• Giada Italian White Bean, Pancetta, and Tortellini Soup