Potato soup with peppers and olives
A comforting Potato Soup with Peppers and Olives recipe that is gluten-free, dairy-free, lacto-ovo vegetarian, and Whole30 compliant. Perfect for Autumn events, this hor d'oeuvre takes around 45 minutes to make. Loaded with roasted and marinated peppers, garlic, olive oil, and other flavorful ingredients. Provides 6% of your daily vitamins and minerals per serving.
Ingredients
new potatoes
10.58 oz
garlic
2 cloves
olive oil
4 servings
roasted red peppers
2 Tbsps
olives
12
oregano
4 servings
salt and pepper
4 servings
Method
- 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.
Nutrition:
Carbs
15 g
Fat
15 g
Protein
1 g
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