In a saucepan, add Flora Cuisine and sweat the onion on a low heat for about 10 minutes until soft and translucent. Add salt and pepper, tarragon, bay leaf, watercress and garlic.
Add the hot Knorr vegetable stock, Cover and cook for 2 minutes
Liquidise the soup
Taste and add more seasoning if required
Serve in hot soup bowls, with a drizzle of low fat yogurt, mixed with traditional Madras curry powder, and a little maple syrup or honey (optional).
Sprinkle with chopped fresh chives if using.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.