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.
1 tbsp olive oil
1 garlic clove, chopped
½ red onion, chopped
150g/5½oz celery, chopped
00ml/7fl oz hot chicken stock
2 slices toasted ciabatta, to serve