Easy vegetable soup

I think this is a nifty, time saving recipe. I usually make this without tomato as it stays fresh a little longer this way and I can freeze it in a few 750ml containers to use later on. It's nice for a quick lunch or light supper when you're pressed for time and need something that can just be heated up.

I use:

1 cup of dried soup mix and/or split peas.
4 carrots
2/3 potatoes
1 onion
some celery
a little olive oil
a few cloves and all spice
seasoning of your choice

I use a combination of soup mix and split peas, preferring more split peas. It's your choice with what quantities you'd like to use. Boil this with a little olive oil until it's cooked, you could even microwave it if you want it to cook a bit quicker. While you're waiting; peel, clean and grate the carrots, potatoes and onion; and wash and chop the celery. Once the split peas are cooked, add about 1,5 litres of water and the cloves and all spice and bring to boil. Add the grated vegetables and let that cook for about 20 minutes. Once the rest of the vegetables are cooked, add the celery and seasoning and let it simmer. You can add a little more water to this if you like your soup to be less thick. If you decide to freeze it, add the salt when serving as it loses the flavour when defrosting.

I still had some stored in the freezer here at work, so I had a nice mug full with toasted rye bread for lunch.