Heat the oil over medium heat and sauté the onion, garlic and leeks until tender.
Add carrots, celeriac, turnips, potatoes and sweet potato, and fry for a few minutes.
Add the stock, ginger, bouquet garni and peppercorns and let it simmer for about 30 minutes or until cooked through.
Blend the soup until smooth and adjust seasoning to taste.
Serve with hot buttered toast or top it with root vegetable crisps.
This recipe is sponsored by Pick n Pay and was created
by Fresh Living magazine.