Heat a drizzle of extra virgin olive oil in a large pot and add the onions. Saute for around 5 minutes, until the onions start to turn translucent and smell delicious. Add in the garlic for 30 more seconds. If you want to use any of the optional spices, add them at this point and saute for around 1 minute to release their delicious aroma.
Carefully pour the frozen veggies into the pot. Stir around to mix with the oil, onions and garlic.
Season with a nice pinch of sea salt and pepper.
Pour in the water and bring to a boil. Once the water in boiling, reduce the heat to low so that the soup simmer. Cover and simmer on low heat for 30-40 minutes, until the veggies are really tender and soft.
Carefully pour the mixture into a blender (or use an immersion blender) and blend until the soup is creamy and smooth.
Make sure to taste the soup and add more sea salt and pepper to taste. If you find the soup is too thick for your liking, you can add some more water.