Potato Soup With Peppers and Olives
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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
Instructions
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.
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