Peel and halve the vegetable onion, peel off the individual layers and cut into pieces. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossoms (approx. 4 - 5 mm thick) with the knife. Clean / remove the celery and cut into pieces. Clean the celery, cut it first into slices and then into small lozenges. Clean and wash the leek and cut into rings. Wash the parsley, shake dry and pluck. Heat sunflower oil (1 tbsp) in a saucepan, add the beef mince and fry until crumbly. Now add the vegetable onion pieces with the diced ginger, diced garlic cloves and diced chili peppers and sauté / sauté them. Add the rest of the vegetables (carrot blossoms, celery pieces, celery lozenges and leek rings), sauté / sweat briefly and deglaze / pour on the broth (2 liters). Season with sweet soy sauce (1 teaspoon), Maggi seasoning (1 teaspoon), salt (1 teaspoon), glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock), whole caraway seeds (1 teaspoon) and sambal oelek (1 teaspoon). Simmer everything with the lid on for about 30 minutes. Serve the soup hot, garnished with pulled parsley.