Half an Hour to Producing Perfect White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites
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To cook an extraordinary White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites, here are the materials required:
- Provide of Small White beans soaked for 2 hours.
- Prepare of coconut oil.
- Prepare of medium onion, finely chopped.
- Provide of Small Red chillies, finely chopped with their seeds.
- Get of dried mixed herbs.
- You need of Green Swiss Chard (Spinach), vein removed and chopped.
- You need of Jam tomatoes, sliced.
- Provide of vegetable stock.
- Take of hot water.
- Get of oat bran.
- Take of ground egusi.
- Get of dried garlic flakes.
- Take of polenta.
- Take of boiled water.
- Get of salt.
- Take of butter.
- Take of mixed seeds.
- Get of herbal salt.
- Provide of coconut oil.
- Provide of fresh garlic finely chopped.
After readying the ingridients, now you are ready to prepare your tasty White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites by following the guidances below:
- 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..
- Reduce the heat to medium and add to the beans the coconut oil, onion, chillies and 2 cloves fresh garlic. Sauté for 15 minutes..
- Add the mixed herbs and Swiss chard. Cook for another 15 minutes..
- 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..
- 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..
- Method for the Polenta bites: Add the boiled water to a pot on low heat. Add salt and polenta, whisking to avoid lumps..
- Add butter and let it cook for 20 minutes with the lid on..
- Pour the polenta into a container and let it cool off completely. It will harden..
- Add seeds and herbal salt into a bowl..
- Slice polenta into cubes and rub the cubes in the seeds and salt mixture..
- Heat the coconut oil on high and fry the polenta until seeds are golden brown..
- Serve soup in a bowl and add Polenta bites on top..
Recipe : White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites
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