Potato soup with peppers and olives

Name: Potato soup with peppers and olives
Total time: 45 min
Yield: 4 servings
Ingredients: 10.58 oz new potatoes; 2 cloves garlic; 4 servings olive oil; 2 Tbsps roasted red peppers; 12 olives; 4 servings oregano; 4 servings salt and pepper

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

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:

205 kcal

Carbs

15 g

Fat

15 g

Protein

1 g

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