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

Name: White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites
Cuisine: South African
Ingredients: 1 Cup Small White beans soaked for 2 hours; 3 tablespoons coconut oil; 1 medium onion, finely chopped; 3 Small Red chillies, finely chopped with their seeds; 1 Tablespoon dried mixed herbs; 4 Cups Green Swiss Chard (Spinach), vein removed and chopped; 2 Jam tomatoes, sliced; 2 Cubes vegetable stock; 500 ml hot water; 3 tablespoons oat bran; 3 tablespoons ground egusi; 1 teaspoon dried garlic flakes; 1/2 Cup polenta; 2 Cups boiled water; Pinch salt; 1 teaspoon butter; 3 tablespoons mixed seeds; 1/2 teaspoon herbal salt; 1 Tablespoon coconut oil; 2 Cloves fresh garlic finely chopped

thefarmingcook @cook_16419571

Centurion

#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. When ground, they add flavour to dishes and are also a great thickening agent to soups and stews. More on my blog.

thefarmingcook @cook_16419571

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Ingredients

1 CupSmall White beans soaked for 2 hours
3 tablespoonscoconut oil
1medium onion, finely chopped
3Small Red chillies, finely chopped with their seeds
1 Tablespoondried mixed herbs
4 CupsGreen Swiss Chard (Spinach), vein removed and chopped
2Jam tomatoes, sliced
2 Cubesvegetable stock
500 mlhot water
3 tablespoonsoat bran
3 tablespoonsground egusi
1 teaspoondried garlic flakes
1/2 Cuppolenta
2 Cupsboiled water
Pinchsalt
1 teaspoonbutter
3 tablespoonsmixed seeds
1/2 teaspoonherbal salt
1 Tablespooncoconut oil
2 Clovesfresh garlic finely chopped

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Steps

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.