Throw some sunflower oil in the soup pan and throw your chopped onions in there, fry your onions until translucent. Now add your chopped garlic and fry for 1 minute. Throw your chopped leek in there and fry for 4 minutes on low heat until soft.

Throw in your smoked paprika, (Korean) chili flakes, oregano and 2 tablespoons of miso and fry for half a minute. Throw in all your canned tomatoes, along with your coconut milk and stock cube. Break up the tomatoes with your spatula.

Bring everything to a boil. Then immediately turn the heat down so that everything continues to simmer gently. Let it sit for 3 minutes.

Remove your pan from the heat and throw a hand blender through it, until everything is nicely pureed. Egg with it? Then put a frying pan on the stove with 1 tablespoon of oil and fry the eggs into a nice omelette. Omelet ready? Roll it up and cut nice strips. Save them for your garnish.

Add the capuchin beans and peas to your soup and let them warm up. Cut some spring onions into fine rings. Season with salt and pepper if necessary. Soup ready! Throw some in a bowl and add some olive oil with your sliced spring onions and omelette strips.