Quick fix: Dilute the soup with more unsalted stock or water, then add bulk such as extra vegetables, potato, rice or beans to soak up salt. A squeeze of lemon and a small pinch of sugar can balance what's left.
Why it happens
- Salty stock cubes plus added salt stacking up.
- Reducing the soup, which concentrates the salt.
- Salty ingredients like bacon, ham or hard cheese.
How to fix it now
- Add more unsalted liquid (stock or water) to dilute, then re-season carefully.
- Add bulk: extra chopped veg, a peeled potato, cooked rice or a tin of beans, and simmer to absorb salt.
- Balance with acid — a squeeze of lemon or a splash of vinegar — and a small pinch of sugar.
- For a creamy soup, stir in a little milk, cream or yogurt to mellow it.
How to prevent it next time
- Season gradually and taste as you build the soup.
- Use low-salt stock if you're also adding salty ingredients.
- Remember that reducing a soup makes it saltier — season at the end.