2 bunches of broccoli 3 stalks of celery 1 large onion 1 potato (or small bunch of cauliflower for a lower carb option) 2 cups of chicken stock 2 rashers of bacon fat removed 1 bay leaf 1 ts thyme 1 clove garlic, minced 1 Tbs parsley 1 ts dill 1 cup low fat milk 2 Tbs plain flour 2 Tbs butter salt and pepper to taste
Finely chop bacon and fry off until slightly brown. Drain on kitchen paper and set aside.
Chop all the vegetables except the garlic. Add to the chicken stock in a saucepan and bring to the boil. Add the spices and garlic. Turn down to a low heat and simmer for 60 minutes.
While simmering, melt butter in another small saucepan and add flour. Whisk in the mild gradually and heat until thickened. Add this to the cooked vegetable mix and season with salt and pepper.
You can serve the soup straight away or blend for a smoother finish.
If you would like a vegetarian version, remove the bacon and exchange the chicken stock for vegetarian stock.