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Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, white bean and swiss chard egusi soup with seed coated polenta bites. It is one of my favorites food recipes. This time, I am going to 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 popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must 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 can achieve that.

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

So that’s going to wrap it up for this exceptional food white bean and swiss chard egusi soup with seed coated polenta bites recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!