Sweet potato & bean soup with jalapeno slices. Picture: Supplied

Preparation time: 15 minutes I Cooking time: 30- 40 minutes


1 onion, diced

knob of butter

2tbsp olive oil

1 clove garlic, peeled and crushed

1 large orange sweet potato, peeled and diced

2 large carrots, peeled and diced

1 litre chicken stock

1x400g tin beans – butter, borlotti, kidney or whatever you have, drained and rinsed

1tsp dried oregano or marjoram

Peppadew® Hot Jalapeño Slices and liquid


Gently cook onion in butter and olive oil until soft. Add garlic and cook for 1 minute.

Add sweet potato, carrots and chicken stock. Simmer until vegetables are cooked.

Pureé with a stick blender until desired texture and season to taste.

Add beans and dried herbs. Simmer.

Serve drizzled with a little of the liquid from the Jalapeño Slices jar and jalapeño slices.