Using a medium pan, heat olive oil, over medium heat.
Add garlic and onion. Cook until onion has softened.
Add celery and carrots. Mix to combine.
Add potatoes and yellow pepper.
Pour broth and mix. Cover the pan with a lid. Turn heat to medium-high and bring to a boil.
Lower heat to medium and simmer until the vegetables are cooked.
Turn off the heat and blitz the vegetables until the soup gives you a smooth texture.
Season with salt and pepper. Mix.
Place the pan back on medium-high heat, cover with a lid, and bring to a boil.
Take the pan off the heat and serve. Garnish with croutons and some fresh parsley when serving.