
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. Try Potato Salad with Olives and Peppers, Potato Salad With Olives and Peppers, and Thai Sweet Potato Soup with Poblano Peppers for similar recipes.







Step 1
In a saucepan, fry garlic in olive oil until tender.
Step 2
Add potatoes, oregano and a pinch of salt.
Step 3
Cover with water (300 ml-400ml) and cook for 30 minutes or until potatoes are soft OR
Step 4
To speed up cooking, cook the potatoes, with some water, in a microwave oven for 15 minutes on MAX.
Step 5
Puree potatoes, peppers or pepper sauce and 4 olives in a blender.
Step 6
Add water if too thick, season with pepper and salt.
Step 7
Serve warm or hot, decorated with remaining olives.
Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, lacto ovo vegetarian, whole 30, vegan
Occasions: fall, winter