3 Method Steps 

• Step 1
  Heat the butter and oil in a large saucepan over medium-high heat. Cook the onion, stirring often, for 8 minutes or until golden.
• Step 2
  Add the spice mix to the saucepan and stir for 30 seconds or until aromatic. Add the vegetables and stir to coat. Add the stock. Bring to the boil. Reduce heat to low. Partially cover and simmer for 25-30 minutes or until vegetables are tender. Set aside to cool slightly.
• Step 3
  Preheat oven grill on high. Use a stick blender to blend the soup until smooth. Sprinkle the bread with the cheese. Place bread on top of the soup. Grill for 5 minutes or until cheese is bubbling. Sprinkle with herbs if using.