A transitional soup perfect for fall, using up zucchini! This versatile green soup can be enjoyed hot or cold, offering great flavor. Nightly crisp air calls for warm soup, but it's also delicious chilled depending on the day.
1. In a heavy-bottomed pot, heat olive oil over medium heat, and saute the minced yellow onion for 3 minutes with a pinch of kosher salt. Add minced garlic cloves and lemongrass, then saute for an additional 3-4 minutes. Once cooked down, add the crushed coriander seeds and cook for 1 minute.
2. Toss in the cubed zucchini, cover with chicken broth, and bring to a simmer. Cook for 6-8 minutes. While the zucchini cooks, bring a separate pot of water to a boil. Once boiling, add the spinach and cook until wilted, about 1-2 minutes. Immediately transfer the cooked spinach to an ice bath to stop cooking.
3. Add the blanched spinach back to the pot with the zucchini. Blend until smooth using an immersion blender. Add the lime basil/thai basil leaves and blend once more. Stir in butter, a pinch of salt, and the juice of 1 lime.
4. Once seasoned to taste, stir in cooked pasta. Serve with grated pecorino romano, fresh basil leaves, and chili pepper.
