- 1 tbsp olive oil
- 1 garlic clove, chopped
- ½ red onion, chopped
- 150g/5½oz celery, chopped
- 200ml/7fl oz hot chicken stock
- 2 slices toasted ciabatta, to serve
- Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened.
- Add the chicken stock and simmer for 10-12 minutes.
- Transfer the soup to a blender and liquidise.
- To serve, place the soup into a bowl with the toasted ciabatta alongside.