Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Clean / remove the celery and cut into small pieces. Clean and wash the leek, halve lengthways and cut into rings. Clean and wash the peppers (red, green and yellow) and cut into small diamonds. Drain the canned mushrooms and cut them in half. Put the corn in a sieve and drain well. Heat sunflower oil (1 tbsp) in a large, tall saucepan, fry the beef mince until crumbly and add the onion cubes with the garlic clove cubes, ginger cubes, chilli pepper cubes and tomato paste (2 tbsp) and fry / sauté. Now add the remaining vegetables (celery pieces, leek rings, peppers (red, green and yellow), mushroom halves and corn) and fry / sauté briefly and deglaze / pour on the beef stock (2 liters). Add the chunky tomatoes (400 g) and sprinkle with sweet paprika (1 teaspoon), mild curry powder (1 teaspoon), sambal oelek (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 strong Pinches). Let everything simmer / boil with the lid on for about 30 minutes. Finally fold in the cooking cream (200 g). Serve the soup hot, sprinkled with sliced parsley.