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The Fast Way to Serving Yummy White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites

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White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites

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 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.

Here are the ingridients that are needed to serve a heavenly White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites:

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

Ready with the ingridients? Here are the sequences on producing 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..

Bring to a boil, then reduce to a medium simmer. Serve and enjoy your white bean and chard soup! White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites. My first recollection of egusi is in Nigerian food. I once came across the seeds when I asked the salesman what it is made of and he told me egusi is a wild watermelon and the oil and seeds of this watermelon are what we use in cooking.

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