Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, white bean and swiss chard egusi soup with seed coated polenta bites. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Slice the polenta and then cut into cubes. Lightly fry your seed coated polenta on both sides until golden brown. Serve the soup with your polenta and some pan toasted seeds from your pan and enjoy.

White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. 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 can achieve that.

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

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

These seeds are super nutritious and can be enjoyed whole or ground. White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites #soupchallenge Egusi are seeds of a wild growing melon called the Egusi Melon. These seeds are super nutritious and can be enjoyed whole or ground. This savory cornbread recipe, or "Southern Cornbread," will teach you how to make cornbread with bacon drippings and then bake in a hot iron skillet.

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.

The best cornbread recipes, with tips, photos, and videos to help make them. Also get sweet, jalapeno, and gluten-free cornbread recipes. Cornbread is a highly underrated side dish. This tasty Tuscan Swiss Chard and Beans Soup is loaded with Swiss chard and cannellini beans, and it's just the perfect soup to make for a busy weeknight meal. Add the broth, reserved bean liquid, beans, garlic and bay leaf.

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