Cauliflower And Gruyère Soup

1. 1

   In a large saucepan, heat oil over medium heat. Cook onion for 5 mins, until soft. Add cauliflower and potatoes. Cook, stirring, for 2 mins, until coated. Add stock and bring to a boil. Reduce heat to low and simmer for 20-25 mins, until vegetables are tender. Season to taste. Allow soup to cool slightly then puree until smooth. Add 4.5 oz cheese and stir until melted.

2. 2

   Meanwhile, preheat broiler. Toast 1 side of baguette slices under broiler for 1 min. Flip over and sprinkle with remaining cheese. Broil for 3 mins, until cheese is golden and melted.

3. 3

   Ladle hot soup into serving cups or bowls. Top each with a cheesy crouton to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.