For the Soup:

1. Prepare the Vegetables:
   • In a large pot, heat some olive oil over medium heat.
   • Add the chopped red onions, minced garlic, sliced leek, and chopped celery.
   • Sauté until the vegetables are softened, about 5 minutes.
   • Add the diced potatoes, season with salt, black pepper, and a pinch of nutmeg. Mix well.
2. Cook the Soup:
   • Pour in the vegetable stock, ensuring the vegetables are covered.
   • Bring to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 5 minutes.
   • Add the frozen peas and let it simmer for another 5 minutes.
3. Blend the Soup:
   • Use an immersion blender to puree about 50% of the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
4. Finish the Soup:
   • Adjust seasoning if needed, and let it simmer for a few more minutes. Garnish with fresh thyme before serving.

For the Garlic Bread:

1. Prepare the Baguette:
   • Preheat the oven to 180°C (350°F).
   • Slice the baguette and place the slices on a baking sheet.
   • Drizzle with olive oil and season with minced garlic, salt, red pepper flakes, and Italian herbs.
2. Bake the Bread:
   • Bake in the preheated oven for 10 minutes, or until the bread is golden and crispy.
3. Serve:
   • Serve the hot vegetable soup in bowls, garnished with fresh thyme, alongside the freshly baked garlic bread.