4 portions  (less than 30 minutes)

250 g Tuscan kale or green cabbage
2 carrots
1 red or yellow bell pepper
1 small leek
2 cloves of garlic
2 dl sunflower seeds
2 tbsp oil
1/2 dl Japanese soy sauce
1/2–1 tsp sambal oelek
1 tbsp runny honey
12 dl vegetable stock (water and concentrated stock or stock cube)
4 portions egg noodles

To serve: 1 dl crispy fried onions (optional)
 

1. Cut the stems off the kale and cut the leaves into 3 cm size pieces. Peel and slice the carrots on the diagonal. De-seed the bell peppers and cut into thin strips. Cut the ends of the leek and rinse and slice thinly. Peel and grate the garlic.

2. Fry the leek and garlic with the sunflower seeds in the oil in a frying pan. Add the soy sauce, sambal and honey.

3. Bring the vegetable stock to the boil in a large saucepan. Add the noodles, kale, carrots and leek mixture. Bring to the boil and simmer for a few minutes.

4. Serve in soup plates and top with crispy fried onion if desired.