Finely chop the onions and mince the garlic. In a large pot over medium heat, add a splash of vegetable oil and sauté the onions until translucent, about 5 minutes. Stir in garlic and cook for 1 additional minute.

Pour in 4 cups of vegetable broth and bring to a gentle simmer, adding bay leaves and thyme. Simmer for about 5 minutes.

Add diced potatoes, chopped carrots, and sliced celery to the pot. Stir and cook for 15–20 minutes until vegetables are tender but still hold their shape.

Season with salt and pepper, allowing it to simmer for an additional 5 minutes to let flavors develop.

Ladle soup into bowls, garnish with fresh herbs if desired, and serve alongside crusty bread, pretzels, or a fresh side salad.