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

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For those of you who want to begin living a more healthy life the tips above are able to help you do that. The pre packaged highly processed foods that you can find in any store is also not good for you and instead you should be cooking fresh nutritious foods.

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. To cook white bean and swiss chard egusi soup with seed coated polenta bites you need 20 ingredients and 12 steps. Here is how you do that.

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

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