For the vegan bread soup, cut the spring onion into fine rings. Wash and dice the greens. Cut the bread into cubes and set aside a handful of cubes for garnish. Soak the other bread pieces in some vegetable soup and squeeze well.
Melt the vegetable margarine in a saucepan and sauté the onions and vegetables briefly. Pour the vegetable soup and add the soaked bread cubes. Season with salt, pepper, cumin and basil.
Let everything cook for about 15 minutes.
Shortly before the end of cooking, toast the remaining bread cubes in a pan. Stir the flour and Joya Finesse into the soup until it has a creamy consistency.
Season again with salt and pepper and serve the vegan bread soup with the toasted croutons.