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

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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 cook White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites:
  1. Prepare 1 Cup Small White beans soaked for 2 hours
  2. You need 3 tablespoons coconut oil
  3. Prepare 1 medium onion, finely chopped
  4. Prepare 3 Small Red chillies, finely chopped with their seeds
  5. Use 1 Tablespoon dried mixed herbs
  6. Use 4 Cups Green Swiss Chard (Spinach), vein removed and chopped
  7. Take 2 Jam tomatoes, sliced
  8. Get 2 Cubes vegetable stock
  9. You need 500 ml hot water
  10. Prepare 3 tablespoons oat bran
  11. Get 3 tablespoons ground egusi
  12. Provide 1 teaspoon dried garlic flakes
  13. Use 1⁄2 Cup polenta
  14. Provide 2 Cups boiled water
  15. You need Pinch salt
  16. You need 1 teaspoon butter
  17. Take 3 tablespoons mixed seeds
  18. Prepare 1⁄2 teaspoon herbal salt
  19. Prepare 1 Tablespoon coconut oil
  20. Provide 2 Cloves 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's pretty basic-white beans, potatoes, lots of veggies and Swiss chard (that we still have in our garden!) Chocolate or tea: Whether a bite of chocolate or a cup of tea, in the afternoon I like to treat myself to one or the other. It causes me to slow down, think about what I'm doing, what I enjoy, how I. Hearty fall and winter soup with pumpkin, white beans, a ham hock, tomato, and chard. Years ago my doctor advised me to Here's a warming fall and winter stew that is so alive with color, it makes me smile just to look at it. Just take your basic white bean and ham soup.

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