How to Prepare Quick White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, white bean and swiss chard egusi soup with seed coated polenta bites. It is one of my favorites. This time, I will make it a 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 popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to 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 cook that.

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

1. Get Small White beans soaked for 2 hours
2. Prepare coconut oil
3. Make ready medium onion, finely chopped
4. Prepare 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. Make ready Jam tomatoes, sliced
8. Prepare vegetable stock
9. Make ready hot water
10. Make ready oat bran
11. Make ready ground egusi
12. Make ready dried garlic flakes
13. Make ready polenta
14. Get boiled water
15. Make ready salt
16. Make ready butter
17. Make ready mixed seeds
18. Make ready herbal salt
19. Get coconut oil
20. Get 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.

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