Watercress: an under-rated and exciting plant to cook with.
- 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
- Melt margarine in pan. Fry onion and watercress for a few minutes.
- Add flour. Stir well. Remove from heat.
- Stir in stock and milk gradually then return to heat and stir until soup thickens.
- Season and serve with a swirl of soya cream.