Heat the Stork Margarine in a medium saucepan. Add the onion and cook for 3-4 minutes on medium heat, until the onions start to soften. Add the sliced potato and cook for a further 6-8 minutes on medium heat. Add the broccoli and Robertsons Italian Herb, cook for a further 3-5 minutes.
Add the Knorr Vegetable Stock Pot to the boiling water and stir until dissolved. Pour over the broccoli and cook until all the ingredients are tender, about 15 minutes. Add the cream and blend with a blender.
Pour into bowls and serve hot.