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.
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.
Flour soup
Three ingredients — flour, butter, water — and all of the flavour is in how long the flour is toasted.
Orzo pilaf
Orzo is pasta rather than rice: its starch behaves differently, and cooked without toasting it glues itself together in the pan.
Fried eggs in butter
Eight minutes and one number: the butter must not pass 150 °C.
Çılbır
Poached eggs on garlicky yoghurt, finished with butter sizzled with chilli. Three temperatures stacked: warm yoghurt, running yolk, scalding fat.
Menemen
Pepper, tomato and egg. Know the order and the heat and it takes fifteen minutes; miss them and you get a watery omelette.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
26 records state no time, so the time filter left them out. Counting missing data as "does not match" would be the wrong answer.