Thoroughly wash the potatoes, carrots, turnips and parsnips and roughly dice with skin.
Roughly chop the onion and ginger.
Heat the olive oil in the pot over medium heat. Add the peppercorns.
Fry the onion and ginger until soft ( about 5 minutes)
Add the diced carrots, turnips, parsnips and potatoes.
Add the vegetable stock, plant milk and salt. Cover and bring to a boil. Then reduce to simmer and cook for 20 minutes or until all of the vegetables are soft and easily break when pressed with a spoon.
Allow the soup to cool, and then blend it to a puree.
Bring the puree back to the pot, check the seasoning, and add vegetable stock or water to adjust the thickness of the soup if required.
Serve hot, garnished with plant yoghurt and herbs.