My favorite Organic Onion Soup full of rich flavors and sprouts!
This is a family favorite. Caramelized onions with the grounded taste of lentil or adzuki sprouts gives a rich pallet of flavor. The added texture component of the mung sprouts conveniently adds a big nutrition boost. Its our classic go to soup.
1 cup raw cashew, soaked for 3 or more hours to soften up
1 1/3 cup water or rejuvelac
2 tablespoons white vinegar
2 tablespoons nutritional yeast flakes
1 tablespoon corn starch
1 teaspoon salt
Put everything in blender or food processor and blend it all up till smooth. Heat it up for a few min till it thickens up the way you like it.
3 tablespoons of coconut or your favorite oil
4 small/medium thinly sliced organic onions
2 cloves diced garlic
1/2 cup lentil or adzuki sprouts
1/2 cup par boiled mung sprouts
3/4 cup dry white wine
32 oz rejuvelac or broth
2 tbsp balsamic vinegar
1 tsp salt
1/2 cup cooked brown rice from the fridge.
1. Heat your pan to med high with a 3 heaping tablespoons or so of coconut (or your favorite ) oil.
2. Add onion, garlic and lentil or adzuki sprouts and fry up for 7 or 8 min.
3. Add everything else but the mung sprouts bring to a light boil and turn the heat down to a simmer. Stir every now and then for about 40 min
4. Add mung sprouts and leave on burner for a few more min. Now your done!
I served it in a sourdough wheat bread bowl and topped it with cashew cheese sauce.