Potato soup with peppers and olives
Gluten free
Dairy free
Vegetarian
Whole 30
Vegan

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

new potatoes

300 g

garlic

garlic

2 cloves

olive oil

olive oil

4 servings

roasted red peppers

roasted red peppers

2 Tbsps

olives

olives

12

oregano

oregano

4 servings

salt and pepper

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

Share recipe:

Facebook LinkedIn Twitter Pinterest
You Might Also Like
Gluten-free vegetarian spring rolls

Gluten-free vegetarian spring rolls

45 min

99 Calories

15 serving

Dairy free
Chicken parmesan with pasta

Chicken parmesan with pasta

45 min

556 Calories

4 serving

Fish crocchette appetizer

Fish crocchette appetizer

45 min

406 Calories

8 serving

Pescatarian
Fresh herb omelette

Fresh herb omelette

45 min

317 Calories

1 serving

Gluten free Primal Ketogenic
Vegetable coconut sambar

Vegetable coconut sambar

45 min

410 Calories

4 serving

Gluten free Dairy free
Pork schnitzel tarragon cream sauce

Pork schnitzel tarragon cream sauce

45 min

1071 Calories

2 serving