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.
Vermicelli soup
A childhood soup and a fifteen-minute rescue. Toasting the vermicelli is the whole recipe.
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.
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.
Tripe soup
Three hours of simmering and a liaison. What decides the smell is not the recipe but how well the tripe was cleaned.
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.
Broccoli soup
One rule for keeping it green: no lid, and not a minute over eight.
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.
Cold yoghurt soup
The one Turkish soup drunk cold. Nothing can split because nothing is heated — but the chickpeas and wheat have to be cooked first.
Flour soup
Three ingredients — flour, butter, water — and all of the flavour is in how long the flour is toasted.