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.
Flour soup
Three ingredients — flour, butter, water — and all of the flavour is in how long the flour is toasted.
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.
Orzo pilaf
Orzo is pasta rather than rice: its starch behaves differently, and cooked without toasting it glues itself together in the pan.
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.
Porridge
Five minutes, of which the first one decides everything: the oats go into cold liquid, never into boiling.
Butter and cheese pasta
Three ingredients. What makes the difference is not an ingredient but the ladle of cooking water you keep.
26 records state no time, so the time filter left them out. Counting missing data as "does not match" would be the wrong answer.