Potato Soup With Peppers and Olives
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your repertoire, Potato Soup With Peppers and Olives might be a recipe you should try. One serving contains 205 calories, 2g of protein, and 16g of fat. This recipe serves 4. For 50 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 3 would say it hit the spot. It works best as a hor d'oeuvre, and is done in roughly 45 minutes. A mixture of roasted and marinated peppers, garlic, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Autumn event. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. Try Potato Salad with Olives and Peppers, Potato Salad With Olives and Peppers, and Thai Sweet Potato Soup with Poblano Peppers for similar recipes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 300 g potatoes
- 2 cloves garlic
- 4 servings olive oil
- 2 tablespoons roasted and marinated peppers
- 12 blacks olives
- 4 servings oregano
- 4 servings salt and pepper
Instructions
- 1
In a saucepan, fry garlic in olive oil until tender.
- 2
Add potatoes, oregano and a pinch of salt.
- 3
Cover with water (300 ml-400ml) and cook for 30 minutes or until potatoes are soft OR
- 4
To speed up cooking, cook the potatoes, with some water, in a microwave oven for 15 minutes on MAX.
- 5
Puree potatoes, peppers or pepper sauce and 4 olives in a blender.
- 6
Add water if too thick, season with pepper and salt.
- 7
Serve warm or hot, decorated with remaining olives.