In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• ½ teaspoon salt, divided
• 2 tablespoons chopped fresh cilantro, plus more for garnishing
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.