Cut the vegetables roughly: onion, potato, carrot
Throw them in the casserole with water and the vegetable stock
Let them boil until they become tender
Mix all with mixer
Add grated ginger, freshly brewed black and white pepper, salt and olive oil
Mix again but this time with a spoon
Present the dish with some parsley on top and a little orange piece aside for those who would like to squeeze it on top of the soup bowl.