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.
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.
Broccoli soup
One rule for keeping it green: no lid, and not a minute over eight.
Ezogelin soup
The lentil soup’s cousin, with bulgur, tomato paste and mint. The difference is one step: the paste is fried in the fat.
Vegetable soup
Throwing everything in at once is easy and wrong. These vegetables differ twofold in cooking time, and knowing the order is the only skill involved.
Flour soup
Three ingredients — flour, butter, water — and all of the flavour is in how long the flour is toasted.
Red lentil soup
Turkey’s default soup. Four ingredients, thirty-five minutes and one rule: the lemon is squeezed at the table.
Yoghurt and rice soup
Every yoghurt soup has the same single problem: splitting. The answer is not the flour and the egg but the way the temperature is raised.
Chicken broth soup
What makes a broth clear is not the ingredients but the temperature: a pan that passes 95 °C guarantees a cloudy one.