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Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, white bean and swiss chard egusi soup with seed coated polenta bites. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. 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 can achieve it.

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

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

Instructions 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 exceptional food white bean and swiss chard egusi soup with seed coated polenta bites recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!