In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 5 minutes until soft and translucent.

Incorporate 2 minced garlic cloves and reduce the heat to low. Sauté for an additional 2 minutes without browning.

Add 2 finely diced carrots and 2 finely chopped celery stalks to the pot. Cook for about 5 minutes, stirring frequently.

Pour in 4 cups of vegetable stock, ensuring all vegetables are submerged. Bring to a simmer and let it cook for another 5 minutes.

Taste the soup and adjust seasoning with salt and pepper. Optionally add finely chopped celery greens or parsley before serving.