Reference to Homemade Extraordinary White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites
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To make an extraordinary White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites, here are the ingridients required:
- Prepare 1 Cup of Small White beans soaked for 2 hours.
- Prepare 3 tablespoons of coconut oil.
- You need 1 of medium onion, finely chopped.
- Get 3 of Small Red chillies, finely chopped with their seeds.
- Take 1 Tablespoon of dried mixed herbs.
- Provide 4 Cups of Green Swiss Chard (Spinach), vein removed and chopped.
- Get 2 of Jam tomatoes, sliced.
- Provide 2 Cubes of vegetable stock.
- Prepare 500 ml of hot water.
- You need 3 tablespoons of oat bran.
- Get 3 tablespoons of ground egusi.
- Prepare 1 teaspoon of dried garlic flakes.
- Use 1/2 Cup of polenta.
- Take 2 Cups of boiled water.
- Take Pinch of salt.
- Provide 1 teaspoon of butter.
- Provide 3 tablespoons of mixed seeds.
- Provide 1/2 teaspoon of herbal salt.
- Use 1 Tablespoon of coconut oil.
- Get 2 Cloves of fresh garlic finely chopped.
After preparing the ingridients, now you are ready to prepare your 5-star White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites by following the procedures 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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