Adding and organizing recipes

Every recipe in Soupreme has the same anatomy: name, description, ingredients (one per line), directions (paragraph per step), notes, nutrition, servings, times, source and photos. All fields are optional — save as much or as little as you like.

Importing from the web

Use + → From URL. Soupreme reads the page server-side and extracts the recipe; most recipe sites work out of the box. If a page can’t be parsed you’ll get a clear message — copy the text of the recipe and use Paste text instead.

Importing from photos

+ → Scan photo accepts up to 6 pages per recipe (JPEG/PNG/WebP). It’s built for cookbook pages and printed cards. The scan runs in the background — you’ll land in a preview where the recognized text is already split into ingredients and steps.

Importing from Instagram

+ → From Instagram works with public posts and reels. Soupreme reads the caption (and, when needed, the audio track) and builds a draft recipe. This feature is experimental — always check the preview.

Ingredients that understand you

Ingredient lines are parsed automatically: 2 cups flour, sifted becomes quantity + unit + name + note. This powers recipe scaling, grocery lists and pantry matching. Section headers inside ingredients end with a colon, e.g. For the sauce:.

Categories and favorites

Categories are hierarchical — Dinner / Quick — and a recipe can be in several at once. When you save an imported recipe, Soupreme suggests categories automatically; tap a suggestion to accept it. The star on a recipe adds it to Favorites.

Scaling

On the recipe screen choose a multiplier (×0.5, ×2, ×3 or a custom servings number). Amounts recalculate inline. Spices and leavening agents don’t scale linearly — Soupreme attenuates them and shows a hint when a quantity deserves a manual taste-check.

Cook mode

Cook opens a step-by-step view with a screen-lock override, timers detected from the text, and a scale switcher. You can record a voice note right from cook mode — it’s transcribed and attached to the recipe.