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.

Gruyere Cheese


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.

Onion Soup


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.