Smokey Cauliflower and Corn Chowder

6 cups of cauliflower florets (fresh or frozen)

3 tablespoons of Smoked Olive Oil

1 medium onion chopped

2 cloves of garlic, finely chopped

3 cups chicken broth

2 cups frozen corn salt and pepper to taste

Saute the onion and garlic on medium heat in the Smoked Olive Oil till tender. Add the cauliflower and chicken broth. Bring to a boil and cook till the cauliflower is very tender, about 20-30 minutes.

Using an immersion blender, puree cauliflower mixture. (Or cool slightly. Transfer mixture in batches to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to pan.) Stir in corn, season to taste with salt and pepper and warm through. If soup is too thick, thin with additional stock or broth. Ladle soup into bowls. Drizzle with additional Smoked Olive Oil and if desired, chopped fresh parsley for garnish.