Step-by-Step Guide to Prepare Award-winning White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, white bean and swiss chard egusi soup with seed coated polenta bites. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have white bean and swiss chard egusi soup with seed coated polenta bites using 20 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites:

1. Take Small White beans soaked for 2 hours
2. Make ready coconut oil
3. Get medium onion, finely chopped
4. Get Small Red chillies, finely chopped with their seeds
5. Get dried mixed herbs
6. Prepare Green Swiss Chard (Spinach), vein removed and chopped
7. Take Jam tomatoes, sliced
8. Make ready vegetable stock
9. Get hot water
10. Take oat bran
11. Get ground egusi
12. Make ready dried garlic flakes
13. Prepare polenta
14. Make ready boiled water
15. Get salt
16. Take butter
17. Get mixed seeds
18. Make ready herbal salt
19. Prepare coconut oil
20. Take fresh garlic finely chopped

Steps to make White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites:

1. Method for the soup: Boil the beans in a pot with 2 cups of boiling water. Put the lid on, boil until the water dried out. Add another cup of boiling water and boil again until the water dried out.
2. Reduce the heat to medium and add to the beans the coconut oil, onion, chillies and 2 cloves fresh garlic. Sauté for 15 minutes.
3. Add the mixed herbs and Swiss chard. Cook for another 15 minutes.
4. Dilute the one vegetable stock cube in 500ml hot water and add this to the pot. Add the sliced tomatoes. Reduce heat to low. Simmer for 15 minutes.
5. Add the second vegetable stock cube directly to the pot - no need to dilute. Add the egusi powder and garlic flakes. Simmer for another 15 minutes and switch the stove off. The soup is ready.
6. Method for the Polenta bites: Add the boiled water to a pot on low heat. Add salt and polenta, whisking to avoid lumps.
7. Add butter and let it cook for 20 minutes with the lid on.
8. Pour the polenta into a container and let it cool off completely. It will harden.
9. Add seeds and herbal salt into a bowl.
10. Slice polenta into cubes and rub the cubes in the seeds and salt mixture.
11. Heat the coconut oil on high and fry the polenta until seeds are golden brown.
12. Serve soup in a bowl and add Polenta bites on top.

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