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Peel and coarsely chop the onion and garlic cloves. Peel the potatoes and chop into chunks. Rinse the celery leaves, also chop them into chunks and set aside.
Heat a dash of olive oil in a large pan and sauté the onion and garlic for a few minutes. Add the potato chunks and cook them some more. Pour in the vegetable stock along with (frozen) peas and bring to a boil.
As soon as it starts to boil you can also add the celery leaves. Let the soup simmer on medium-heat for about 10 minutes, until the potatoes are tender. The exact time depends on the size of the potato chunks.
Meanwhile chop the roasted pepper into strips. Create a smooth puree using an immersion or regular blender. Season the soup with pepper and salt and serve with roasted pepper strips. Enjoy!