I’m rather surprised that ingredient entropy did not account for continuity of the ingredients. Having too high continuity would end up in “not salads” (hamburgers, pizza, sandwich) whilst too low would put you into puré, sauce and definitely soup/beverage territory. Whilst there is a subset of soups/beverages/salads that have a similar degree of soupiness, outside of that subset you’ll find degrees of soupiness that are undisputably not soup and undisputably not salad.