Potato Soup With Peppers and Olives

Ingredients

• 300 g potatoes peeled cut into small pieces
• 2 cloves garlic chopped
• 4 servings olive oil 
• 2 tablespoons roasted peppers red
• 12  olives pitted
• 4 servings oregano dried
• 4 servings salt and pepper 

Equipment

• sauce pan
• oven
• blender
• microwave

Directions

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.