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.
Tripe soup
Three hours of simmering and a liaison. What decides the smell is not the recipe but how well the tripe was cleaned.
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.
Broccoli soup
One rule for keeping it green: no lid, and not a minute over eight.
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.
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.
Celeriac soup
Celeriac starts browning the moment it is cut. Dropping it into acidulated water is a chemical intervention rather than a cosmetic one.