2 oz (55g) vegan margarine
1 medium onion, chopped
2 bunches of watercress
4 oz (115g) plain flour
1 1/2 pt (855ml) vegetable stock
1/2 pt (285ml) soya milk
1/4 pt (140ml) soya cream
1. Melt margarine in pan. Fry onion and watercress for a few minutes.
2. Add flour. Stir well. Remove from heat.
3. Stir in stock and milk gradually then return to heat and stir until soup thickens.
4. Season and serve with a swirl of soya cream. Serves 4