Large Vegan Tortilla Or Leek And Potato Soup And Mixed Green Salad Recipe

Heat olive oil in a large pot over medium heat.

Add leeks and cook until softened, about 5-7 minutes.

Add garlic and cook for 1 minute until fragrant.

Stir in potatoes, vegetable broth, water, thyme, bay leaf, and smoked paprika. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 15-20 minutes.

Remove bay leaf. Use an immersion blender to blend the soup to your desired creaminess (leave some texture if you like).

Stir in plant-based milk. Season with salt and pepper to taste. Simmer for 5 minutes to meld flavors.

Ladle into bowls and garnish with chopped chives.

In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeño; sauté until onion is translucent, about 5 minutes.

Stir in cumin and chili powder; cook for 30 seconds to bloom the spices.

Pour in vegetable broth and crushed tomatoes; bring to a gentle simmer.

Add corn and black beans; simmer for 10-15 minutes to meld flavors.

Add crushed tortilla chips and cilantro; simmer 2-3 minutes until chips soften slightly and sauce thickens.

Stir in lime juice. Season with salt to taste.

Serve hot with optional toppings: avocado slices, extra cilantro, lime wedges.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.

In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado.

Toss greens with vinaigrette just before serving.

Taste and adjust seasoning if needed. Garnish with fresh herbs if desired.