Not what is in the cupboard. What you feel like.
Pick more than one if you like. Every result says what it was matched on: the taste model is an estimate, the time is the number the recipe itself states, and the weight is energy computed from the ingredient list.
Tarhana soup
A yoghurt-and-vegetable mixture fermented through a summer, dried and powdered. Ten minutes to a soup — at the end of a year’s work.
Tomato soup
The taste of this soup is the taste of the tomato, which means a bad tomato cannot make a good one. In winter use paste and wait for the season.
Vermicelli soup
A childhood soup and a fifteen-minute rescue. Toasting the vermicelli is the whole recipe.
Garlic-sautéed broccoli
The broccoli is blanched two minutes and dropped into iced water. That shock locks the green in, and the sauté cannot take it back out.
Broccoli soup
One rule for keeping it green: no lid, and not a minute over eight.
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
Flour soup
Three ingredients — flour, butter, water — and all of the flavour is in how long the flour is toasted.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Chicken sauté
Chicken breast is done at 65 °C and dry at 72. Those seven degrees are the whole recipe.
26 records state no time, so the time filter left them out. Counting missing data as "does not match" would be the wrong answer.