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White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites
White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites

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We hope you got benefit from reading it, now let’s go back to white bean and swiss chard egusi soup with seed coated polenta bites recipe. 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 do that.

The ingredients needed to cook White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites:
  1. Prepare Small White beans soaked for 2 hours
  2. Provide coconut oil
  3. Provide medium onion, finely chopped
  4. Take Small Red chillies, finely chopped with their seeds
  5. Provide dried mixed herbs
  6. Provide Green Swiss Chard (Spinach), vein removed and chopped
  7. Get Jam tomatoes, sliced
  8. Use vegetable stock
  9. Provide hot water
  10. Prepare oat bran
  11. Get ground egusi
  12. Take dried garlic flakes
  13. You need polenta
  14. Get boiled water
  15. You need salt
  16. Use butter
  17. Get mixed seeds
  18. Provide herbal salt
  19. Take 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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