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