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Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, white bean and swiss chard egusi soup with seed coated polenta bites. One of my favorites. This time, I am going to make it a little bit tasty. 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 current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook white bean and swiss chard egusi soup with seed coated polenta bites using 20 ingredients and 12 steps. Here is how you cook 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. Prepare coconut oil
3. Get medium onion, finely chopped
4. Take Small Red chillies, finely chopped with their seeds
5. Make ready dried mixed herbs
6. Get Green Swiss Chard (Spinach), vein removed and chopped
7. Prepare Jam tomatoes, sliced
8. Make ready vegetable stock
9. Take hot water
10. Prepare oat bran
11. Prepare ground egusi
12. Get dried garlic flakes
13. Prepare polenta
14. Prepare boiled water
15. Take salt
16. Take butter
17. Take mixed seeds
18. Take herbal salt
19. Get 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.

So that is going to wrap this up with this special food white bean and swiss chard egusi soup with seed coated polenta bites recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!