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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 have 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. Get 1 Cup Small White beans soaked for 2 hours
2. Get 3 tablespoons coconut oil
3. Take 1 medium onion, finely chopped
4. Get 3 Small Red chillies, finely chopped with their seeds
5. Prepare 1 Tablespoon dried mixed herbs
6. Use 4 Cups Green Swiss Chard (Spinach), vein removed and chopped
7. Provide 2 Jam tomatoes, sliced
8. Get 2 Cubes vegetable stock
9. Provide 500 ml hot water
10. Take 3 tablespoons oat bran
11. You need 3 tablespoons ground egusi
12. You need 1 teaspoon dried garlic flakes
13. You need 1/2 Cup polenta
14. Take 2 Cups boiled water
15. Get Pinch salt
16. Take 1 teaspoon butter
17. Take 3 tablespoons mixed seeds
18. Take 1/2 teaspoon herbal salt
19. Take 1 Tablespoon coconut oil
20. Provide 2 Cloves 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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