1 onion, diced
Knob of butter
30 ml (2 tbsp) 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
400 g (14.1 oz) tin beans – butter, borlotti, kidney or other tinned bean, drained and rinsed
5 ml (1 tsp) 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 Peppadew® Hot Jalapeño Slices.