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.
Tripe soup
Three hours of simmering and a liaison. What decides the smell is not the recipe but how well the tripe was cleaned.
Red lentil dal
Twenty minutes of boiling lentils tastes of very little; almost all of the flavour is made in the last forty-five seconds, in hot fat.
Okra in olive oil
Okra goes slimy for one reason: it was cut. Cooked without breaching the pod, it does not go slimy at all.
Broccoli soup
One rule for keeping it green: no lid, and not a minute over eight.
Pumpkin soup
Boiled pumpkin gives a watery, flat soup. Roasted pumpkin is the same vegetable and a completely different soup.
Green beans in olive oil
A classic that cooks in the vegetable’s own water, with none added. The secret is patience and a low flame: the beans sweat, they never boil.
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.
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.
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.