Cauliflower and gruyere soup

1.In a large saucepan, heat oil on medium. Cook onion for 5 minutes, until soft. Add cauliflower and potato and stir for 2 minutes, until coated. Add stock and bring to boil. Reduce heat to low and simmer 20-25 minutes, until vegetables are tender. Season to taste.

2.Preheat oven grill on high. Cool soup slightly; blend until smooth in a blender or food processor. Return to pan and stir through 1 cup of gruyere. Reheat soup on low.

3.Toast one side of baguette slices under grill for 1 minute, until just dry. Sprinkle remaining gruyere over untoasted side of bread slices and return to grill for another 3 minutes, until cheese is golden and melted. Ladle hot soup into cups or bowls and top each with a grilled cheese toast to serve.