OUCH!!! How can I make my soup less spicy??!


Question: I made some veggie soup. The recipe called for red pepper flakes, but it made it too spicy for me to eat! How can I calm it down? Can I put milk in it and make it more 'creamy' or would that be gross?

Here is the recipe if you need it. I also added salt and pepper and I only put in 3 oz of spinach leaves because that is all I had. It is a Weight Watcher recipe.

Zero POINTS Value Slow Cooker Soup
POINTS: 0
INSTRUCTIONS

10 oz spinach, baby leaves
2 medium carrot(s), chopped
2 medium stalk celery, chopped
1 large onion(s), chopped
1 medium garlic clove(s), minced
4 cup vegetable broth
28 oz canned diced tomatoes
2 piece bay leaf
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed



Place all ingredients in a slow cooker; cover and cook on high power for 5 hours. Remove bay leaves, stir and serve. Yields about 1 cup per serving


Answers: I made some veggie soup. The recipe called for red pepper flakes, but it made it too spicy for me to eat! How can I calm it down? Can I put milk in it and make it more 'creamy' or would that be gross?

Here is the recipe if you need it. I also added salt and pepper and I only put in 3 oz of spinach leaves because that is all I had. It is a Weight Watcher recipe.

Zero POINTS Value Slow Cooker Soup
POINTS: 0
INSTRUCTIONS

10 oz spinach, baby leaves
2 medium carrot(s), chopped
2 medium stalk celery, chopped
1 large onion(s), chopped
1 medium garlic clove(s), minced
4 cup vegetable broth
28 oz canned diced tomatoes
2 piece bay leaf
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed



Place all ingredients in a slow cooker; cover and cook on high power for 5 hours. Remove bay leaves, stir and serve. Yields about 1 cup per serving

spicy is a hard one to undo.
i would say put in some non fat milk
and let it simmer a little longer.
it might work.

less pepper flakes me thinks

Skim milk or corn starch

Milk can help, but if you want to make it creamy, add half and half. Milk fats are what neutralize "hot".

As someone who cooks a lot, I can tell you that the red pepper flakes in this recipe are optional, so if you don't like them, don't use them. That is how I approach a lot of recipes because my boyfriend is a picky eater.

To make a soup more creamy, I would add cream instead of milk, but it will add fat, so watch that if you are on weight watchers. Flour is also a great thickening agent if you which that into your soup.

You can add milk or cream to cool it down, but that will defeat the Weight Watchers part of it's purpose. You could also dump out half the broth and add two more cans vegetable broth.

1/2 teaspoon red pepper flakes, crushed shouldn't have made that so spicy! Did you, by any chance, use ground red pepper? That would make a big difference.

As a third option, you could serve the soup with a dollop of plain, nonfat yogurt in the middle. You'd get extra health benefits from the yogurt and it would cool it down, but it wouldn't add a ton of calories.

I don't know about putting milk in it, up to you there. Next time try using just a little cayenne seasoning in it. very little...
or don't put the red pepper in until like 30 minutes before done. The longer spices cook the hotter they get.

Now, I've heard that if a soup is too salty that you can cut a raw potato up and put it in there to soak up the salt, as it soaks up the flavoring too. So maybe that would work with the red pepper?

putting a dollup of sourcream in your bowl will tame down the heat! try that while you eat it, that way, everyone can do it to their liking.

The only cure for too much red pepper flakes in any soup is to drain off all the liquid, discard it, pick out as many of the flakes as you can see and then replace with a new soup base (the broth in this case).
You may have to replace some of the dried ground spices (basil & oregano in this case) but I wouldn't add any pepper. There will be enough red pepper lingering in the cooked veggies that you should not need more red pepper.

milk shouldn't hurt it skim

add more veggie broth. the only way dairy is going to help is to drink milk as you eat it, the dairy lifts the capsaicin oil from the tongue so adding it into the soup wont help.

There's a substance in peppers called capsaicin this is what makes them hot. Milk and milk products neutralize it. fructose and sucrose also neutralize it, but they are sweeteners and I have no idea what effect they would have on soup. Citric acid also neutralizes it. I would recommend draining the ingredients in a colander and adding them into new broth if you don't want to add any of those things to calm it down.





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