Potato Soup With Peppers and Olives
Potato Soup With Peppers and Olives is a gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe with 4 servings. One serving contains 205 calories, 2g of protein, and 16g of fat. For 50 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Not a lot of people really liked this hor d'oeuvre. A mixture of salt and pepper, roasted and marinated peppers, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Winter. 3 people have tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 50%, this dish is solid. If you like this recipe, you might also like recipes such as Potato Salad With Olives and Peppers, Potato Salad with Olives and Peppers, and Thai Sweet Potato Soup with Poblano Peppers.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 potatoes (about 300- 350 g), peeled, cut into small pieces
2 cloves garlic, chopped
Olive oil
2 tablespoons roasted and marinated red peppers or 3- 4 marinated peppers sauce
12 blacks olives, pitted
Dried oregano
Salt and pepper
Equipment:
sauce pan
microwave
oven
blender
Cooking instruction summary:
In a saucepan, fry garlic in olive oil until tender. Add potatoes, oregano and a pinch of salt. Cover with water (300 ml-400ml) and cook for 30 minutes or until potatoes are soft OR To speed up cooking, cook the potatoes, with some water, in a microwave oven for 15 minutes on MAX. Puree potatoes, peppers or pepper sauce and 4 olives in a blender. Add water if too thick, season with pepper and salt. Serve warm or hot, decorated with remaining olives.
Step by step:
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.
Nutrition Information:
covered percent of daily need
