Tony Ferguson

Make healthy eating enjoyable with Tony Ferguson’s
delicious recipes. All our recipes serve four, are easy
to make with everyday ingredients and can be used
with your Tony Ferguson meal plan.

Chicken & Vegetable Soup



2 tsp oil
1 onion, finely chopped
1 tbs medium curry powder
2 garlic cloves, crushed
480g chicken thigh fillets, diced
2 celery sticks, thinly diced
1 carrot, diced
1¼ litres salt reduced chicken stock
2 baby marrow, diced
200g green beans, cut into 2cm lengths
100g baby spinach leaves
2 tbs lemon juice
Coriander leaves to garnish


  1. Heat the oil in a large saucepan over medium heat. Sauté the onion until softened. Add the curry powder and garlic and fry until fragrant then add the chicken, celery and carrot.
  2. Stir until coated with the spice mix. Add the stock and simmer until vegetables are just tender. Add the baby marrow and green beans. Simmer for a further 5 minutes or until cooked.
  3. Stir through the spinach, lemon juice and garnish with coriander.
Energy 1516kJ
Protein 35.8g
Fat 19.4g
Carbohydrates 7.9g
Fibre 5.7g