White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites.
Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, white bean and swiss chard egusi soup with seed coated polenta bites. One of my favorites food recipes. For mine, I'm gonna make it a little 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 favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It's enjoyed by millions every day. They are nice and they look fantastic. White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites is something that I've loved my entire life.
To begin with this 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 cook it.
The ingredients needed to make White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites:
- {Make ready of Small White beans soaked for 2 hours.
- {Prepare of coconut oil.
- {Take of medium onion, finely chopped.
- {Get of Small Red chillies, finely chopped with their seeds.
- {Prepare of dried mixed herbs.
- {Get of Green Swiss Chard (Spinach), vein removed and chopped.
- {Make ready of Jam tomatoes, sliced.
- {Get of vegetable stock.
- {Take of hot water.
- {Get of oat bran.
- {Get of ground egusi.
- {Make ready of dried garlic flakes.
- {Prepare of polenta.
- {Take of boiled water.
- {Get of salt.
- {Prepare of butter.
- {Make ready of mixed seeds.
- {Make ready of herbal salt.
- {Take of coconut oil.
- {Make ready of fresh garlic finely chopped.
Instructions to make White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites:
- 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..
- Reduce the heat to medium and add to the beans the coconut oil, onion, chillies and 2 cloves fresh garlic. Sauté for 15 minutes..
- Add the mixed herbs and Swiss chard. Cook for another 15 minutes..
- 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..
- 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..
- Method for the Polenta bites: Add the boiled water to a pot on low heat. Add salt and polenta, whisking to avoid lumps..
- Add butter and let it cook for 20 minutes with the lid on..
- Pour the polenta into a container and let it cool off completely. It will harden..
- Add seeds and herbal salt into a bowl..
- Slice polenta into cubes and rub the cubes in the seeds and salt mixture..
- Heat the coconut oil on high and fry the polenta until seeds are golden brown..
- Serve soup in a bowl and add Polenta bites on top..
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