In a large saucepan, heat the olive oil over medium heat.

Sauté the diced onion and chopped celery until softened and fragrant, about 5-7 minutes.

Pour in the vegetable broth and bring to a boil, infusing the flavors and fully cooking the celery.

Reduce heat to low and simmer for 20 minutes till celery is tender.

Use an immersion blender to purée the soup until smooth, or blend in batches if using a regular blender. Allow to cool slightly before blending.

Return the soup to low heat and stir in the heavy cream or coconut cream.

Taste and add salt and pepper as desired.

Optional: garnish with fresh herbs like parsley or dill before serving.

Serve hot, preferably with crusty bread.