Chilled Avocado-Asparagus Soup - alive magazine

Ingredients

• 2 tsp (10 mL) + 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
• 1 bunch asparagus, trimmed and chopped into 1 in (2.5 cm) pieces
• 1 yellow onion, chopped
• 1/2 tsp (2 mL) salt
• 2 garlic cloves, sliced
• 1 jalapeno pepper, seeded and chopped
• 1 tsp (5 mL) ground coriander
• 1/4 tsp (1 mL) black pepper
• 1 cup (250 mL) frozen shelled edamame
• 3 cups (750 mL) low-sodium vegetable broth
• 2 avocados
• 1/3 cup (80 mL) fresh mint
• Juice of 1/2 lemon
• 1/3 cup (80 mL) toasted pumpkin seeds
• 1/4 cup (60 mL) chopped chives