• 2 tbsp Iberia Organic Extra Virgin Olive Oil

• 1½ tsp Iberia Minced Garlic

• 2 tbsp Iberia 100% Lemon Juice

• 1 tsp Badia Ground Cumin

• ½ tsp Badia Ground Turmeric

• 1 tsp Badia Ground Coriander

• 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

• 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

• Zest of 1 lemon (optional)

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1. Heat Iberia Organic Extra Virgin Olive Oil in a large pot over medium heat.

2. Add chopped onion and Iberia Minced Garlic and cook until softened and fragrant, stirring often.

3. Add cabbage, celery, and carrots. Season lightly with salt and black pepper and cook until the vegetables begin to soften.

4. Stir in Badia Ground Cumin, Badia Ground Turmeric, Badia Ground Coriander, and Badia Red Pepper Flakes, mixing well so the vegetables are evenly coated.

5. Add diced tomatoes with their juices and vegetable broth. Bring to a gentle boil, then reduce heat and simmer until all vegetables are tender.

6. Turn off the heat and stir in fresh parsley, green onions, grated ginger, and Iberia 100% Lemon Juice.

7. Optional: finish with lemon zest for extra brightness before serving.