In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent, stirring frequently.

Include the minced garlic and continue to sauté for another 1-2 minutes until fragrant.

Stir in the diced carrots and chopped celery, cooking for about 5 minutes until they soften slightly.

Add the diced potatoes and mix well, allowing everything to sauté for an additional 3-4 minutes.

Carefully add 6-8 cups of vegetable broth to the pot and bring to a gentle boil over medium-high heat.

Reduce the heat to low and let it simmer uncovered for 20-25 minutes.

After simmering, stir in the assorted fresh herbs and season with salt and pepper to taste.

Let the soup simmer for an additional 5 minutes.

For a smoother texture, use an immersion blender to blend the soup until creamy yet slightly chunky.

Ladle the soup into bowls and finish with reserved fresh herbs and serve with lemon wedges.