Chef Jamie Kennedy

The much-dreaded cold and flu season is now upon us. Luckily, you can bolster your defences against lurking germs by eating the right foods. Include these immunity-boosting recipes in your culinary repertoire to keep the sickly season from bringing you down. Oh no … you’re feeling that telltale tingle at the back of your throat, and your head is starting to feel like it’s being squeezed like an orange. It’s official: you’re coming down with something.

In large saucepan, heat coconut oil. Add onion and garlic and sauté until soft and clear. Add broth, yams, and seasonings, and bring to a boil. Cover, reduce heat to medium-low, and cook for 15 to 20 minutes, or until yams are fork-tender. Into saucepan with cooked yam and broth, stir kidney beans and lime juice. Transfer to high-speed blender or food processor. Purée until creamy. Return to saucepan, cover, and keep warm over low heat.