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.
Ingredients
potatoes
300 g
garlic
2 cloves
olive oil
4 servings
roasted and marinated peppers
2 tablespoons
blacks olives
12
oregano
4 servings
salt and pepper
4 servings
Cooking in Steps
-
1In a saucepan, fry garlic in olive oil until tender.
olive oil
garlic
sauce pan -
2Add potatoes, oregano and a pinch of salt.
potato
oregano
salt
-
3Cover with water (300 ml-400ml) and cook for 30 minutes or until potatoes are soft OR
potato
water
-
4To speed up cooking, cook the potatoes, with some water, in a microwave oven for 15 minutes on MAX.
potato
water
microwave
oven -
5Puree potatoes, peppers or pepper sauce and 4 olives in a blender.
hot sauce
potato
peppers
olives
blender -
6Add water if too thick, season with pepper and salt.
pepper
water
salt
-
7Serve warm or hot, decorated with remaining olives.
olives