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.
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.
Pumpkin soup
Boiled pumpkin gives a watery, flat soup. Roasted pumpkin is the same vegetable and a completely different soup.
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.
Vermicelli soup
A childhood soup and a fifteen-minute rescue. Toasting the vermicelli is the whole recipe.
Flour soup
Three ingredients — flour, butter, water — and all of the flavour is in how long the flour is toasted.
Oven chicken wings
Crisp wings without a fryer are possible, on one condition: a night uncovered in the fridge to dry the skin.
Sautéed mushrooms
Mushrooms are wiped, not washed. And the salt goes in last: early salt draws their water out and makes browning impossible.