As the winter chill sets in, there’s no better way to boost your immune system and support hormone health than with a warm, comforting bowl of soup. My Red Bell Pepper Soup is a true wintertime hero—rich in vitamin C, creamy from avocado, and infused with the savory goodness of Thai Lemongrass Chicken Bone Broth.

This recipe isn’t just delicious; it’s packed with functional ingredients that work wonders for your body. From red bell peppers delivering an immunity-boosting punch to collagen-rich bone broth that nourishes your gut and hormones, every spoonful is designed to help you thrive.

Ready to whip up this hormone-happy, immunity-boosting masterpiece? Let’s dive in and make your kitchen the coziest, healthiest spot in the house! Here is how to make it....

Serves: 10 (1 cup servings)

Total Time: 55 minutes

(25 minute prep time, 30 minute cook time)

Ingredients:

2 tbsp extra-virgin olive oil

6 red bell peppers, seeded & chopped

2 medium carrots, peeled & chopped

1 large onion, chopped

2 ribs celery, chopped

4 cloves garlic, minced

6 cups (1½ quarts) Dr. Kellyann’s Thai Lemongrass Chicken Bone Broth

2 tbsp fresh thyme, chopped

½ tsp ground turmeric

Pinch cayenne pepper

Pinch red-pepper flakes

1 tsp hand-harvested sea salt

½ tsp ground black pepper

2½ medium avocados, pitted, peeled & chopped

Garnishes:

Coconut cream

Pumpkin seeds

Fresh thyme

Hand-harvested sea salt

Directions:

Heat the extra virgin olive oil in a large pot over low-medium heat. Stir in the bell peppers, carrots, onion, celery, and garlic and cook for about 10 minutes, stirring occasionally. 

Stir in the broth, thyme, turmeric, cayenne, red-pepper flakes, salt, and black pepper and bring to a boil. Immediately, reduce the heat, cover, and simmer for about 15 minutes, or until the vegetables are very tender. 

Remove from heat and cool for 30 minutes.

Add the avocados to the mixture. Puree with a handheld immersion blender or opt to blend the soup in batches in a blender until very smooth. 

Return the pot and simmer for 5-10 minutes before finishing with garnishes, and serving to enjoy!

To store, refrigerate in an airtight glass container to last for 3-4 days, or freeze to enjoy for later for up to 3 months.