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Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, white bean and swiss chard egusi soup with seed coated polenta bites. It is one of my favorites. This time, I’m gonna make it a 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 popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. 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:

1. Get Small White beans soaked for 2 hours
2. Get coconut oil
3. Prepare medium onion, finely chopped
4. Make ready Small Red chillies, finely chopped with their seeds
5. Prepare dried mixed herbs
6. Get Green Swiss Chard (Spinach), vein removed and chopped
7. Prepare Jam tomatoes, sliced
8. Prepare vegetable stock
9. Make ready hot water
10. Make ready oat bran
11. Get ground egusi
12. Prepare dried garlic flakes
13. Get polenta
14. Get boiled water
15. Take salt
16. Take butter
17. Get mixed seeds
18. Make ready 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’s going to wrap this up for this special food white bean and swiss chard egusi soup with seed coated polenta bites recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!