Coconut Cauliflower Chicken Soup

Coconut Cauliflower Chicken Soup
You will be pleasantly surprised at the unique flavor blends this soup provides… this recipe will soon become a family favorite!
  • 1 head cauliflower, chopped
  • 8 chicken thighs
  • 2 tsp instant chicken stock mix (boullion)
  • 3 stalks celery, chopped
  • 1 onion, diced
  • 1 to 2 cloves garlic, minced
  • 2 carrots, chopped
  • ginger, 1 inch piece peeled and finely diced
  • herbs: fresh dill, cilantro and parsley, chopped (¼ cup combined)
  • 1 can coconut milk
  • 1 cup Franks Buffalo Wing sauce
  • 2 tbsp honey
  • 1 tsp each salt and pepper, or to taste
  • fresh dill, for garnish
  1. Using a large stock pot, add 8 cups water, chicken, and all the veggies (cauliflower, ginger, carrots, celery).
  2. Bring to a boil and reduce heat.
  3. Once chicken is cooked, remove from water and set aside to cool so that chicken can be shredded when cooled.
  4. Add coconut milk, chicken stock mix, honey, and Franks Buffalo Wing sauce.
  5. Use stick blender to puree; if you wish to have some chunks of vegetables, remove prior to blending and then add once soup has been pureed.
  6. Shred chicken with a fork and add to pot.
  7. Stir in dill, cilantro, parsley, salt and pepper.
  8. Simmer for 20 minutes.
  9. Serve with a piece of dill as garnish and enjoy.
The Franks is mild in the soup and adds great flavour. Substitute with Franks Red Hot for a spicier soup.

The dill garnish doesn’t have a strong taste like parsley, so it can be mixed right in and enjoyed with the soup.

Chicken thighs can be substituted for chicken breast.