Heat olive oil in a large pot or over medium heat. Then add onion, garlic, and celery and sauté them for 3-4 minutes.
Add carrots and potato and sauté for another 5 minutes. Add the vegetable bouillon cube(s) and water. Cover the pot and let simmer over medium-low heat for about 20 minutes or until the vegetables are tender. Season the soup with pepper, to taste.
Then let it cool slightly and transfer it in batches to a blender. Blend the soup until smooth. Return the mixture to your pot and increase the heat to medium. Remove the soup from the heat and add in chopped fresh dill.
Serve it hot with more fresh dill as a garnish for a pretty touch.