Latin / Iberian · serves 4 · about 56 minutes
From the Iberia kitchen — dinner, lunch, built around what Gustavo keeps on the shelf.
Ingredients
- 2 tbsp Iberia Organic Extra Virgin Olive Oil
- to taste 1½ tsp Iberia Minced Garlic
- 1 tsp Badia Ground Cumin
- to taste ½ tsp Badia Ground Turmeric
- 1 tsp Badia Ground Coriander
- to taste ½–1 tsp Badia Red Pepper Flakes
- 1 medium yellow onion, chopped
- 1 medium head green cabbage, cored and chopped
- 2 celery stalks, chopped
- 2 carrots, sliced into thin rounds
- to taste Salt and black pepper, to taste
- 1 can diced tomatoes with juices
- 3 cups low sodium vegetable broth
- 1 cup fresh parsley, chopped
- 3 green onions, sliced
- 1 -inch piece fresh ginger, peeled and grated
- to taste Zest of 1 lemon (optional)
Method
- Heat Iberia Organic Extra Virgin Olive Oil in a large pot over medium heat.
- Add chopped onion and Iberia Minced Garlic and cook until softened and fragrant, stirring often.
- Add cabbage, celery, and carrots. Season lightly with salt and black pepper and cook until the vegetables begin to soften.
- Stir in Badia Ground Cumin, Badia Ground Turmeric, Badia Ground Coriander, and Badia Red Pepper Flakes, mixing well so the vegetables are evenly coated.
- Add diced tomatoes with their juices and vegetable broth. Bring to a gentle boil, then reduce heat and simmer until all vegetables are tender.
- Turn off the heat and stir in fresh parsley, green onions, grated ginger, and Iberia 100% Lemon Juice.
- Optional: finish with lemon zest for extra brightness before serving.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.