Roasted Cauliflower Soup

I have always loved different foods for as long as I can remember. Whenever I am not feeling quite myself, run down or have caught to occasional bug, I turn to  soups and stews or broths and braises.  Cauliflower is sweet in taste and neutral in temperature enters the Spleen, Kidney and Stomach channels to strengthen the body and lubricate the intestines. This soup is very easily digestible and can help with debilitated weakness, especially after a bad cold or illness. 

Roasted Cauliflower Soup

1 head cauliflower 
1 medium onion, diced 
1 fennel bulb, diced (optional)
1 TBSP Minced Garlic
4-5 cups broth (vegetable or chicken)
1 Tsp ground cumin (optional)
1 tsp curry powder (optional)
Salt and pepper to taste

Preheat oven to 400 degrees. Cut up cauliflower and toss with oil, salt, pepper. Roast for 30-45 minutes stirring halfway. Meanwhile, sauté over medium-high heat the onion, garlic, and fennel until soft and translucent then add the curry powder and cumin. Deglaze with a little water or broth and then add the rest of the broth to the pot.  Add cauliflower and cover. Cook over medium heat until everything is soft, about 15-20 minutes. Blend until smooth. Add salt and pepper to taste. Serve with a dollop of sour cream or yogurt.