Soups are usually meat soups, at least in England. Delicious soups may be made with fist, game, and fowl, and the use of the stock pot should be frowned upon. Stock pot mixtures remind one of similar mixtures which are usually fed to pigs. The stock pot content is of doubtful value and occasionally of doubtful wholesomeness.
Delicious soups my be made of vegetables alone. Numerous recipes may be found in every good cook book, and it is not necessary to strengthen vegetable soups with meat, meat gravy, animal fat, etc. A meat flour can be given with Marmite or any of the other yeast products, and additional nourishment may be supplied by thickening soups with pea flour, bean flour, lentil flour, cheese, etc.