Peel and roughly dice the vegetable onion. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli peppers, wash and finely dice. Clean the white cabbage, remove the leaves and cut into diamonds / pieces. Clean the celery, first cut into slices, then into strips and finally into diamonds. Clean / remove the celery and cut into pieces. Peel the carrots with the peeler, scrape 2 in 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossoms (approx. 4 - 5 mm thick) with the knife. Clean and wash the leek and cut into rings. Clean and wash the peppers and cut into diamonds. Wash the parsley, shake dry and finely cut. Heat sunflower oil (1 tbsp) in a large, tall saucepan, add the minced beef and fry until crumbly. Add the diced vegetable onion, diced ginger, diced garlic cloves and diced chili peppers and stir-fry. Add the white cabbage and fry / sauté with it. Add the remaining vegetables (celery lozenges, celery pieces, carrot blossoms, leek rings and paprika diamonds / red, yellow and green) and the tomato paste (140 g) and fry everything while stirring vigorously. Deglaze / pour in the beef stock (3.5 liters) and add / stir in the tomatoes (500 g) and parsley. With whole caraway (2 teaspoons), mild curry powder (1 teaspoon), sweet paprika (1 teaspoon), salt (1 teaspoon), sambal oelek (1 teaspoon), glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken broth) and sweet soy sauce (1 Tablespoon) and let everything simmer / boil with the lid on for about 30 minutes. Finally refine with the cooking cream (100 g). Serve the soup in soup bowls garnished with parsley.