Help save my soup!

This is probably my own fault, but mum gave me a soup recipe that wasn't really a recipe and after deciding that I just didn't have the energy to boil bones and strain stock I have decided to make my beef and vegetable soup with a commerical stock (the one that comes in cartons) and just make it a wee bit quicker.

I'm really happy with the flavour - but it's too salty! I need some ideas on how to fix it that don't include putting in potatoes. I need to reduce carbs stick to low GI carbs and potatoes don't really fit that category.

I've got some diced up casserole beef in there, leek, celery, carrot, beens and cauliflower. It tastes incredible, but I need to tone down the salt!

BW

you might need to weaken the salt out with water and then add in more veg so it's not too watery

Def take some of the liquid out replace with water and add an onion will change it from being salty! I had this happen to me before :p

What kimmi said

best way would be more water

Throw in some potatoes as that will help reduce the saltiness.

Make sure you don't boil it any further, take out 1/3-1/2 of the liquid and replace with water.

And this is why not to use bought stock - they are full of salt. You don't ever add salt to stock you make yourself. ;)

HTH!

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Throw in some potatoes as that will help reduce the saltiness.

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:rofl:

Yep definitely take some stock out and replace with water. Good luck!

It's still cooking in the slow cooker, taking it off the boil wasn't really an option.

I was considering the potato - and then pulling it out later, but I figured that if it's the starch responsible for reducing the saltiness, then some of the risoni pasta I use in soups would probably work without doing horrible things to the GI.

So another litre of water, an extra carrot and a handful of risoni pasta. Last taste was amazing!

Consulting google revealed the following two hints for rescuing food from too much salt:

The recipe for the casserole said a teaspoon of salt but you used a dessert spoon by mistake, don't throw it out and starve - peel a potato, cut into medium size pieces and add to the casserole. Simmer and when the potato is soft lift carefully out. The potato should have absorbed a lot of the saltiness.

And:

Other ways to disguise saltiness is by adding a small can of tomatoes, or a dash of sweet sherry or a little plain yoghurt, whichever is most suitable for the particular dish involved.


If it comes up too salty with continued cooking, I'll go for the tin of tomatoes and then thicken it up to make a stew.