Spring Tortilla Soup With Avocado | VegNews

Ingredients

• 1 tablespoon avocado oil
• 1 tablespoon cumin seeds
• 2 medium garlic cloves, pressed
• 2 tablespoon canned chipotle chilies, finely chopped
• 1½ cups leeks, halved and slivered
• 3 teaspoons salt, divided
• 1 cup zucchini, cut into ¼-inch dice
• 1 cup corn kernels
• 2 cups fresh or canned chopped tomatoes
• 1 tablespoon tomato purée
• 3 cups water
• ¾ cup cilantro, divided, finely chopped
• ½ teaspoon black pepper
• 1 tablespoon lime juice
• ¼ avocado, cut into ¼-inch dice
• 2 5-inch corn tortillas, divided in eighths