Heat the Flora Cuisine in a medium saucepan, add the onion, celery, curry powder, mustard and garlic and cook, stirring, for 2 minutes.
Stir in the flour and cook for 1 minute. Remove from heat and gradually stir in the milk. Add the vinegar, bay leaves, stock, Worcestershire sauce and crabmeat. Season lightly and cook over a low heat for 15 minutes, stirring occasionally.
For a smooth soup, tip the soup into a food processor and blend until smooth.
Serve garnished with the Elmlea, coriander and Christmas-shape croutons.