In a heavy saucepan fry the garlic, celery and onion gently in the olive oil until soft, about 10 minutes.
Divide all the other vegetables between two bowls. Add half to the onion mixture and cook, stirring to coat with oil, for a further 10 minutes. Season to taste with salt and pepper. Cover with chicken stock and bring to the boil. Simmer for 30 minutes.
Add the remaining veg