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French Onion Soup with Arugula Pesto

French Onion Soup with Arugula Pesto
55 Minutes Total time 20 Minutes Prep time 35 Minutes Cook Time 97 Calories 4 Servings



1.     Pulse 1 tablespoon lemon juice, arugula, nutritional yeast, cashews and 2 tablespoons water in a food processor until almost smooth, scraping down bowl occasionally. Makes about ⅓ cup.


2.    Melt buttery spread in alarge saucepot over medium heat. Add onions; cook 10 minutes or until lightly browned and tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring occasionally. Stir in flour; cook 2 minutes or until lightly browned, stirring frequently. Stir in stock, thyme, salt and remaining 1 tablespoon lemon juice; heat to a simmer. Reduce heat to low; cover and cook 20 minutes or until thickened and onions are very tender, stirring occasionally. Makes about 5 cups.


3.    Serve soup topped with arugula pesto and sprinkled with Parmesan.  

Tips & tricks

Chef Tip

Add 1 to 2 pieces of paper towel to baby arugula package to help slow down and prevent spoilage.

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