I love this column; it’s so fun to share great recipes with you all and inspire healthy eating! So last week I was working on an acupuncture client in my office and preformed a technique called “cupping” on the back of this client. Cupping is an ancient technique where glass cups are vacuum-stuck to the skin with the use of a bit of fire. The purposes vary, but in this case we were addressing chronic pain in the mid back. The cupping can leave dark red circles on the skin for a few days that make you look like you met a giant squid for a hug. After cupping it is always a good idea to eat light foods. Eating chicken, fish, cooked veggies, or brown rice is suggested. Foods to avoid after cupping are in the category of pizza, meat, ice cream and beer.

This client is an avid reader of the column and was hopeful last-week’s recipe would be perfect to make after getting cupping. To his disappointment it was beer, wheat and meat. I am making up for it this week with this easy-to-make veggie soup, which tastes great!

It freezes well without the pasta and stays good in the fridge for a week with the temperature set correctly. Soups with cooked vegetables are a wonderful source of vitamins and nutrients. They are also very easy on your digestive system. Your stomach is like a big pot of 100-degree soup. When you eat raw veggies they go into the stomach and they have to start cooking from scratch. If you drink cold beverages with them, the stomach has to work a lot harder to heat up and cook the food, which is why iced beverages are not popular in Europe and Asia. Eating vegetables that are cooked properly, means most nutrients are retained and the digestive system has to spend less effort to have the body absorb all the good stuff. It also helps those who get tired after eating and is good for those who just had a cupping treatment!

Spring is right around the corner, so an exiting new bunch of seasonal foods will be here with the warm weather. Keep your eyes on the box and see you next week.

1/2 cup tiny pasta (alphabet, etc.)

1 cup frozen peas

Directions

Heat oil in large heavy pot. Add onion and celery and cook until tender. Stir in carrots and potatoes and toss to coat. Stir in zucchini. Add chopped tomatoes and stock and bring to a boil. Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 - 20 minutes. Stir in pasta and peas and simmer for 5 minutes. Serve hot.