When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

The Continuous Update Project (CUP) is an ongoing program that analyzes global research on how diet, nutrition and physical activity affect cancer risk and survival.

A major milestone in cancer research, the Third Expert Report analyzes and synthesizes the evidence gathered in CUP reports and serves as a vital resource for anyone interested in preventing cancer.

AICR has pushed research to new heights, and has helped thousands of communities better understand the intersection of lifestyle, nutrition, and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

AICR is committed to putting what we know about cancer prevention into action. To help you live healthier, we’ve taken the latest research and made 10 Recommendations for Cancer Prevention.

Vegetarian, Summer, Soup |120 calories per serving| 155 minute recipe

Avocado Zucchini Soup

This refreshingly cool soup boasts crisp zucchini and creamy avocado. Fiber from summer squash and the avocado’s healthy monounsaturated fat help you fill up and stay fuller longer. The vegetable broth and onion base, along with creamy almond milk provide a delicious flavor boost but still keep it to only about 100 calories per serving. Top with a cucumber salsa for a fresh contrasting crunch.

Ingredients

1x
2x
3x
Soup
  • 1 cup vegetable broth
  • 3 cups chopped zucchini (about 2-3 medium zucchini)
  • 1/2 cup thinly sliced green onion, divided
  • 1 medium Hass avocado
  • 1/8 tsp. ground cumin, optional
  • 3/4 cup unsweetened plain almond milk
Cucumber Salsa
  • 1 cup peeled, seeded, diced cucumber (about 1 medium cucumber)
  • 1 1/2 Tbsp. chopped fresh cilantro
  • 2 Tbsp. fresh lime juice, divided
  • salt, to taste
Makes 4 servings (1 cup per serving). Per serving: 120 calories, 8 g total fat (1 g saturated fat, 0 g trans fat), 0 mg cholesterol, 11 g carbohydrates, 2 g protein, 4 g dietary fiber, 70 mg sodium, 6 g sugar, 3 g added sugar.

Directions

  1. In large saucepan over high heat, combine broth, zucchini and ¼ cup onion. Cover and bring to a boil. Uncover, reduce heat and let simmer 6 minutes or until zucchini is tender. Remove from heat and set aside to cool for 20 minutes.
  2. In small bowl combine cucumber, remaining onion, cilantro and 1 tbsp. lime juice. Season with salt to taste. Toss well, cover and refrigerate.
  3. In blender, combine zucchini mix, avocado, cumin, if using, remaining 1 tbsp. lime juice and almond milk. Cover and purée until smooth. Leaving soup in blender container, refrigerate it for 2 hours.
  4. When ready to serve, re-blend soup. Add additional almond milk for thinner consistency, if desired.
  5. Pour into serving bowls. Top with salsa and serve.

Recipes you might also love:

Leave a comment

We love to hear from the community! If you made the recipe, please choose a star rating, too.

There are no reviews yet. Be the first one to write one.

Close
Cancer Health Check:

Are you doing everything you can to protect yourself?