Potato Soup With Peppers and Olives

Potato Soup With Peppers and Olives


  • 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


  1. In a saucepan, fry garlic in olive oil until tender.
  2. Add potatoes, oregano and a pinch of salt.
  3. Cover with water (300 ml-400ml) and cook for 30 minutes or until potatoes are soft OR
  4. To speed up cooking, cook the potatoes, with some water, in a microwave oven for 15 minutes on MAX.
  5. Puree potatoes, peppers or pepper sauce and 4 olives in a blender.
  6. Add water if too thick, season with pepper and salt.
  7. Serve warm or hot, decorated with remaining olives.

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