In a saucepan over medium heat add 2-3 tbsp of the vegetable stock into the pan. Next add in your onion, celery, carrot and garlic and saute for 5-7 minutes until fragrant.
Add in the rest of your ingredients and bring to a boil. Once boiling, cover, reduce heat to a simmer and let cook for 25 minutes. Once the soup is done, use an immersion blender to lightly blend until creamy. I personally like to leave a little bit of chunks in it for texture.
Feel free to add any toppings you like. I like to add fresh chopped avocado on top and a bit of cilantro.