University of California San Francisco
Helen Diller Family Comprehensive Cancer Center

Recipes

Gazpacho

Gazpacho

July 24, 2017

This world famous soup is traditionally served cool in warm climates. It has been enjoyed at least as far back as the times of the Roman Empire, and is popular across the Mediterranean, especially in Spain. Rich in tomato as the main ingredient, this is a substantial source of lycopene, an antioxidant in the carotenoid family, which protects cells from free-radical damage and may help prevent certain cancers

Green Goddess Broccoli and Arugula Soup

Green Goddess Broccoli and Arugula Soup

August 28, 2015

Cruciferous vegetables have unique compounds that have been shown in the laboratory to interfere with tumor growth and neutralize cancer-causing chemicals. Broccoli and arugula are also rich in Vitamin A, C and K.

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

February 11, 2015

This is a delicious way to enjoy tomato soup during any season. Opt for using chicken stock, or leave it out and substitute for water and/or vegetable broth to go vegan!

Red Lentil Soup with Lime

Red Lentil Soup with Lime

January 17, 2015

Lentils are a vegetarian source of protein and high in fiber. Spinach is particularly abundant in Vitamin A. The additional medley of fresh lime, cilantro, and warming spices rounds out this dish as a “comfort food.”

Cooling Avocado Soup

Cooling Avocado Soup

January 17, 2015

Enjoy this wholesome intermingling of naturally refreshing flavors with a dash of spicy verve. Avocados are a delicious source of Potassium, Vitamin E, and mono-unsaturated fats (which can reduce blood cholesterol which eaten in moderation).