Sauté the Vegetables: In a large pot, heat the olive oil over medium heat.

Add the finely chopped onion, celery, and carrots. Sauté for about 5 minutes, until the vegetables begin to soften.

Add the chopped sweet red and orange peppers, courgette (zucchini), and potatoes to the pot. Stir well and continue to cook for another 5 minutes.

Add the Aromatics: Add the finely chopped chili pepper and minced garlic to the pot. Sauté for 1-2 minutes until fragrant.

Season the vegetables with salt, black pepper, and dried thyme, stirring to coat the vegetables evenly with the spices.

Add the Broth: Pour in the vegetable broth, ensuring that the vegetables are fully submerged.

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes, or until the potatoes and carrots are tender.

Add the Peas: Once the vegetables are tender, stir in the frozen peas. Allow the soup to simmer for an additional 5 minutes to heat the peas through.

Finish with Fresh Parsley: Stir in the chopped fresh parsley just before serving, which adds a fresh, vibrant flavor to the soup.

Serve: Ladle the hot soup into bowls and serve immediately. Enjoy it with a slice of crusty bread or on its own for a light, healthy meal.