Coconut Chicken Cauliflower Soup

I made this soup last week, since I’ve been focusing on Whole30 meals since the start of January. I have to admit, this soup may just be one of my all time favourites. Best part was it was so easy, quick (thank you pressure cooker!) delicious, comforting and of course healthy too! I shared a quick recipe over on my Instagram stories and you all loved it so much that we just had to put it up on the blog. I’m  still getting used to my pressure cooker (Instant Pot), this soup recipe however has put this method of cooking into my good books. I still can’t believe how quick it cooks everything and with so much flavour! I need to remember to bring it out more often… especially on those busy days.

This soup is loaded with vegetables and has a lovely sweet flavour to it, and the coconut cream at the end finishes the soup beautifully. It has SO much flavour! Our whole family loves it, and it makes for great left overs too. The kids don’t even realize how many nutritious veggies they are eating with every spoon full. Mom win!! Serve it over rice or soba noodles the next day making it into another meal your family will love and enjoy.

Coconut Chicken Cauliflower Soup
Serves: 6-8
Prep Time 10 minutes
Cook time: 20 minutes


2 organic boneless, skinless chicken breasts
1 large zucchini chopped
1 small head cauliflower chopped (or half of a large one)
4-6 large carrots chopped
1/2 white onion chopped
4 garlic cloves chopped
2 large yams peeled and chopped
1 tbs garlic powder
1 tbs oregano
1/2 tbsp paprika
1/2 tbsp ground ginger
1/2 tbsp salt (to taste)
Pepper to taste
4 cups (1000 mL) water
2 bullion cubes
2 cups (500 mL)chicken bone broth (optional)
1 can organic coconut cream 

  1. Directions
  2. 1. Place all ingredients (minus coconut cream) into your instapot and pressure cook for 10 minutes on high, release the pressure. 
  3. 2. Remove the chicken and pull apart, mix back into the pot and stir in the coconut cream. 
  4. 3. Place the lid on and cook for an additional 10 minutes. 
  5. 4. Remove the lid and using a potato masher gently break down the veggies. 
  6. Serve and enjoy. 

You could also skip the chicken and sub in veggie broth for a vegan/ veggie soup too! 

This soup will keep in the fridge for up to 3 days in a sealed container. I like to use my left overs, creating another meal. The kids love it served over rice. I’ll also enjoy left overs the next day over soba noodles with some sprinkled chili flakes. It’s seriously so good! 

You can also freeze this for up to three months, try freezing individual portions to pull out for a quick lunch! 

Yes, this soup can also be made without a Pressure Cooker. Follow all the steps while cooking in a large pot. Cooking time will be closer to an hour, after brought to a boil bring temperature to medium and let simmer for 40 minutes, to an hour. Around the 40 minute mark take out your chicken, pull apart   with two forks. Stir back in with your coconut cream, cook on low for another 20 minutes. 

These photos were edited using my LIVING Photo Preset from The Nostalgia Collection