Easiest Way to Make Homemade White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites - Logo collection for you

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We hope you got insight 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 achieve it.

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

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

It can also be made gluten-free by substituting gluten-free pasta or orzo. Learn how to prepare Fried Egusi Soup using the fried method. If the ground egusi is not well coated, it will burn during frying and the resulting Egusi Soup will be dry and have a burnt taste. If using bitter leaves, add it a bit earlier because it is a tough vegetable (see the cooking directions. Egusi Soup - Today I'm going to be showing you how to make Egusi soup since I made my last egg this succeeds I'm going to be adding some onions the Agusan seed itself some crayfish and a little bit I'll also be adding the remaining low cost bean and salt to taste so I'm going to be covering this.

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