For the chicken:
Preheat oven to 220°C (428°F).
Slice chicken breasts in half crosswise and drizzle with melted coconut oil. Season with black pepper, mixed herbs and basil, ensuring they are evenly coated.
Bake for 10–12 minutes or until cooked through. Don’t overcook. Allow chicken to cool. Using two forks, shred the chicken and set aside.
For the soup:
In a large saucepan, heat coconut oil. Fry onions until they start to brown, then add garlic, carrots, celery, mixed herbs, basil and cardamon and fry for another minute. Pour in vegetable stock, water and coconut milk and allow to simmer until carrots are tender, about 12–15 minutes.
Add sweetcorn, cannellini beans and peas and simmer for another 5 minutes. Stir in the cornflour mixture and simmer until soup thickens to your liking.
Stir in shredded chicken and season with salt and pepper to taste. Spoon into bowls and serve.