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 ingr

Instructions

1. 1

   In a saucepan, fry garlic in olive oil until tender.

2. 2

   Add potatoes, oregano and a pinch of salt.

3. 3

   Cover with water (300 ml-400ml) and cook for 30 minutes or until potatoes are soft OR

4. 4

   To speed up cooking, cook the potatoes, with some water, in a microwave oven for 15 minutes on MAX.

5. 5

   Puree potatoes, peppers or pepper sauce and 4 olives in a blender.

6. 6

   Add water if too thick, season with pepper and salt.

7. 7

   Serve warm or hot, decorated with remaining olives.

Comments