Zucchini and Spinach Soup with Barley Coriander and Watercress

Ingredients

• ½ cup pearled barley
• Kosher salt
• 3 tablespoons chives (finely chopped)
• Freshly ground pepper
• 1 ½ teaspoons coriander seeds
• 2 tablespoons unsalted butter
• 2 tablespoons grapeseed or canola oil
• ½ cup shallots (thinly sliced)
• 2 pounds zucchini (halved lengthwise and thinly sliced crosswise)
• 2 bay leaves
• ½ cup baby spinach (lightly packed)
• ¼ cup parsley leaves (lightly packed)
• ¼ cup plain whole milk yogurt
• 4 ounces watercress (thick stems discarded)
• 2 teaspoons extra-virgin olive oil
• Finely grated lemon zest (for garnish)

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