15 Delicious Meatless Meal Prep Ideas for Healthy Eating

Looking to shake up your meal prep routine with some meat-free delights? We’ve got a bunch of tasty and simple meatless meal prep ideas that are perfect for any week. From hearty grain bowls to vibrant veggie stir-fries, these recipes will keep your meals exciting and nutritious without the meat. Get ready to stock your fridge with deliciousness!

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles, also known as zoodles, are a fantastic meatless option that brings a fresh twist to your meal prep. They are light, healthy, and incredibly easy to make. In this dish, the zoodles are tossed with vibrant pesto and juicy cherry tomatoes, creating a colorful and flavorful plate.

The combination of the creamy pesto and the sweetness of the cherry tomatoes makes every bite delightful. Plus, it’s a great way to sneak in some veggies! You can enjoy this dish warm or cold, making it perfect for meal prep.

Let’s get into how to whip up this tasty dish!

Ingredients

• 4 medium zucchini
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Spiralize the Zucchini: Use a spiralizer to turn the zucchini into noodles. If you don’t have one, a vegetable peeler can also work to create thin strips.
2. Cook the Zoodles: In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until they are slightly tender but still firm.
3. Add Pesto: Remove the skillet from heat and stir in the basil pesto until the zoodles are well coated.
4. Mix in Tomatoes: Gently fold in the halved cherry tomatoes. Season with salt and pepper to taste.
5. Serve: Plate the zoodles and garnish with fresh basil leaves. Enjoy your delicious and healthy meal!

Stuffed Bell Peppers with Rice and Black Beans

Stuffed bell peppers make a colorful and nutritious meal. The vibrant green, yellow, and red peppers are filled with a hearty mixture of rice and black beans. This dish is not only visually appealing but also packed with flavor and nutrients. The combination of ingredients creates a satisfying meal that is perfect for meal prep.

To make these stuffed peppers, you’ll need some basic ingredients. The rice provides a filling base, while black beans add protein and fiber. You can also customize the filling with spices or additional vegetables to suit your taste.

These peppers are great for lunch or dinner and can be easily reheated. They store well in the fridge, making them a convenient option for busy days. Plus, they are entirely meatless, making them a fantastic choice for anyone looking to reduce their meat intake.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. In a bowl, mix the cooked rice, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
4. Spoon the rice and bean mixture into each bell pepper, packing it down gently.
5. Cover the baking dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
7. Garnish with fresh cilantro before serving.

Cauliflower and Chickpea Curry

This cauliflower and chickpea curry is a delightful dish that packs a punch of flavor and nutrition. The vibrant colors of the curry, with its rich orange sauce and tender cauliflower, make it a feast for the eyes as well as the palate. Paired with fluffy rice, it’s a comforting meal perfect for any day of the week.

Chickpeas add a hearty texture, while the spices create a warm, inviting aroma. This dish is not only meatless but also incredibly filling, making it a fantastic option for meal prep. You can easily make a big batch and enjoy it throughout the week.

Let’s get cooking!

Ingredients

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in curry powder and cumin, cooking for about 30 seconds to release the spices’ flavors.
4. Add the cauliflower florets, chickpeas, coconut milk, and diced tomatoes. Stir well to combine.
5. Bring the mixture to a gentle simmer. Cover and cook for 20-25 minutes, or until the cauliflower is tender.
6. Season with salt and pepper to taste. Serve hot over cooked rice, garnished with fresh cilantro.

Lentil and Vegetable Stir-Fry

Lentil and vegetable stir-fry is a colorful and nutritious dish that packs a punch. The vibrant mix of lentils and fresh veggies creates a delightful meal that’s easy to prepare. In the image, you can see a pot filled with perfectly cooked lentils, diced bell peppers, and olives, all tossed together with a sprinkle of fresh herbs. This dish not only looks appealing but is also loaded with protein and fiber, making it a fantastic meatless meal prep option.

To make this stir-fry, you can use a variety of vegetables based on what you have on hand. The combination of flavors and textures makes each bite enjoyable. Plus, it’s a great way to use up leftover veggies in your fridge!

Ingredients

• 1 cup lentils (green or brown)
• 2 cups vegetable broth
• 1 bell pepper (red, yellow, or green), diced
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Lentils: Rinse the lentils under cold water. In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain any excess liquid.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened. Then, add the diced bell pepper and cherry tomatoes, cooking for another 5 minutes.
3. Combine Ingredients: Stir in the cooked lentils and black olives. Season with cumin, salt, and pepper. Mix well and cook for an additional 5 minutes to heat through.
4. Serve: Garnish with fresh parsley before serving. Enjoy your healthy and delicious lentil and vegetable stir-fry!

Creamy Mushroom Risotto

Creamy Mushroom Risotto is a delightful dish that brings comfort and warmth to any meal. The image showcases a bowl filled with perfectly cooked risotto, adorned with sautéed mushrooms and a sprinkle of fresh parsley. The creamy texture and rich flavor make it a satisfying option for anyone looking to enjoy a meatless meal.

This risotto is not just about taste; it’s also about the experience of cooking. Stirring the rice slowly allows it to absorb the broth, creating a creamy consistency that’s hard to resist. The earthy flavor of mushrooms adds depth, making this dish a favorite among vegetarians and meat-lovers alike.

Whether you’re meal prepping for the week or preparing a cozy dinner, this risotto is versatile and easy to make. Pair it with a side salad or some crusty bread for a complete meal.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the sliced mushrooms and cook until they are tender.
4. Stir in the Arborio rice, allowing it to toast for about 2 minutes.
5. If using, pour in the white wine and stir until absorbed.
6. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
7. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
8. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
9. Garnish with fresh parsley before serving.

Chickpea and Quinoa Salad

This Chickpea and Quinoa Salad is a colorful and nutritious dish that’s perfect for meal prep. The combination of chickpeas and quinoa offers a great source of protein, making it a filling option for lunch or dinner. The vibrant colors from the bell peppers and fresh herbs add a delightful touch to the salad.

To make this salad, you’ll start by cooking the quinoa according to package instructions. While that’s cooking, rinse and drain the chickpeas. Chop up some red bell peppers and green onions, and mix them with the quinoa and chickpeas in a large bowl. A squeeze of fresh lemon juice and a drizzle of olive oil will brighten up the flavors.

This salad is not only easy to prepare but also keeps well in the fridge, making it a great option for busy weeks. You can enjoy it on its own or as a side dish. Plus, it’s customizable! Feel free to add your favorite veggies or herbs.

Ingredients

• 1 cup quinoa
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 red bell pepper, diced
• 1/2 cup green onions, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and let cool.
2. Mix Ingredients: In a large bowl, combine the cooked quinoa, chickpeas, diced red bell pepper, chopped green onions, and parsley.
3. Add Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
4. Chill and Serve: Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a fantastic way to enjoy a meatless meal. These tacos are colorful, packed with nutrients, and full of flavor. The combination of sweet potatoes and black beans creates a hearty filling that will satisfy any appetite.

The image shows three delicious tacos filled with vibrant vegetables, including red and yellow bell peppers, black beans, and creamy avocado slices. Fresh cilantro adds a pop of color and flavor, making these tacos not only tasty but also visually appealing.

Making these tacos is simple and fun. You can customize the toppings to your liking, whether you prefer extra avocado, a squeeze of lime, or a dash of hot sauce. They’re perfect for meal prep, as you can prepare the filling in advance and assemble the tacos when you’re ready to eat.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
2. In a skillet, sauté the onion and bell peppers over medium heat until softened, about 5-7 minutes. Add the black beans and cooked sweet potatoes, stirring to combine.
3. Warm the corn tortillas in a dry skillet or microwave until pliable.
4. Spoon the sweet potato and black bean mixture onto each tortilla. Top with avocado slices and fresh cilantro.
5. Serve immediately and enjoy your delicious meatless tacos!

Spinach and Feta Stuffed Portobello Mushrooms

Spinach and feta stuffed portobello mushrooms are a delightful and healthy option for meal prep. These mushrooms are not only visually appealing but also packed with flavor. The earthy taste of the portobello complements the creamy feta and vibrant spinach perfectly. This dish is great for lunch or dinner and can be made in advance for easy meals throughout the week.

To prepare these stuffed mushrooms, start by cleaning the portobello caps and removing the stems. Sauté fresh spinach until wilted, then mix it with crumbled feta cheese and herbs. Fill each mushroom cap with this mixture and bake until the mushrooms are tender and the cheese is slightly golden. Serve them warm or let them cool for meal prep.

Ingredients

• 4 large portobello mushrooms
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean the portobello mushrooms and remove the stems. Place them on a baking sheet, gill side up.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute.
4. Add chopped spinach to the skillet and cook until wilted. Season with salt, pepper, and oregano.
5. Remove from heat and mix in crumbled feta cheese.
6. Fill each mushroom cap with the spinach and feta mixture.
7. Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender.
8. Garnish with fresh parsley before serving. Enjoy!

Mediterranean Couscous Bowl

The Mediterranean Couscous Bowl is a colorful and nutritious dish that brings together fresh ingredients and vibrant flavors. In the image, you can see a generous serving of fluffy couscous topped with black and green olives, crumbled feta cheese, and a sprinkle of fresh herbs. The bowl is beautifully arranged, making it not only delicious but also visually appealing.

This meal is perfect for meal prep, as it can be made in advance and stored in the fridge. The combination of couscous with olives and feta provides a satisfying texture and taste. Plus, it’s easy to customize with your favorite veggies or proteins.

To make this dish, you’ll need a few simple ingredients. The couscous serves as a great base, while the olives add a briny kick. Feta cheese brings creaminess, and fresh herbs like parsley or basil enhance the flavor. A drizzle of olive oil or a tangy dressing can tie everything together.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth or water
• 1/2 cup black olives, pitted and halved
• 1/2 cup green olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook the Couscous: In a saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the couscous absorbs the liquid.
2. Fluff the Couscous: After 5 minutes, fluff the couscous with a fork to separate the grains.
3. Add Ingredients: In a large bowl, combine the couscous, black and green olives, crumbled feta, parsley, and basil. Drizzle with olive oil and season with salt and pepper.
4. Toss and Serve: Gently toss everything together until well mixed. Serve immediately or store in the fridge for meal prep.

Roasted Vegetable and Hummus Wrap

Looking for a tasty and healthy meal prep idea? The roasted vegetable and hummus wrap is a fantastic choice! This wrap is packed with colorful veggies and creamy hummus, making it both nutritious and satisfying.

The image showcases two delicious wraps filled with a variety of roasted vegetables. You can see vibrant bell peppers, zucchini, and carrots peeking out, all nestled in a soft tortilla. The hummus adds a rich flavor and smooth texture, making every bite delightful.

These wraps are perfect for lunch or a quick snack. You can easily customize them with your favorite veggies or add some protein like chickpeas or tofu. Plus, they’re great for meal prepping. Just make a batch at the beginning of the week, and you’ll have healthy meals ready to go!

Ingredients

• 2 large whole wheat tortillas
• 1 cup roasted bell peppers
• 1 cup roasted zucchini
• 1 cup roasted carrots
• 1 cup spinach or mixed greens
• 1/2 cup hummus
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Chop your bell peppers, zucchini, and carrots into bite-sized pieces. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet.
2. Roast the Vegetables: Roast the veggies in the oven for about 20-25 minutes, or until they are tender and slightly caramelized. Let them cool slightly.
3. Assemble the Wraps: Spread a generous layer of hummus on each tortilla. Add a handful of spinach or mixed greens, followed by the roasted vegetables.
4. Wrap It Up: Roll the tortilla tightly, tucking in the sides as you go. Cut the wrap in half and enjoy!

Vegetable Fried Rice with Tofu

Vegetable Fried Rice with Tofu is a fantastic dish that brings together colorful veggies and protein-packed tofu. This meal is not only satisfying but also quick to prepare, making it perfect for meal prep. The vibrant mix of ingredients creates a delightful visual and taste experience.

In this dish, fluffy rice is combined with fresh vegetables like bell peppers and green onions, along with crispy tofu cubes. The tofu adds a nice texture and absorbs the flavors of the sauce, making every bite delicious. Plus, it’s a great way to use up leftover rice!

Cooking this dish is straightforward. Start by sautéing your veggies until they’re tender, then add the tofu and rice. Toss everything together with soy sauce and sesame oil for a tasty finish. This meal can be enjoyed on its own or paired with your favorite side.

Ingredients

• 2 cups cooked rice
• 1 cup firm tofu, cubed
• 1 cup mixed vegetables (like bell peppers, peas, and carrots)
• 2 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. Heat vegetable oil in a large pan over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove and set aside.
2. In the same pan, add the mixed vegetables and sauté for about 3-4 minutes until they are tender.
3. Add the cooked rice to the pan, followed by the soy sauce and sesame oil. Stir well to combine.
4. Return the tofu to the pan and mix everything together. Cook for another 2-3 minutes, allowing the flavors to meld.
5. Season with salt and pepper, and top with chopped green onions before serving.

Butternut Squash and Kale Salad

This Butternut Squash and Kale Salad is a colorful and nutritious addition to your meal prep. The vibrant orange of the squash pairs beautifully with the deep green of the kale, creating a dish that’s not only pleasing to the eye but also packed with vitamins and minerals.

The salad features tender kale leaves, sweet roasted butternut squash cubes, and crunchy pumpkin seeds. It’s a perfect blend of textures and flavors, making it a delightful choice for lunch or dinner. Plus, it’s easy to prepare ahead of time, so you can enjoy healthy meals throughout the week.

To make this salad, start by roasting the butternut squash until it’s tender and caramelized. While that’s baking, wash and chop the kale, removing the tough stems. Combine the two in a bowl, sprinkle with pumpkin seeds, and drizzle with your favorite dressing. This salad can be stored in the fridge for a few days, making it a great option for meal prep.

Ingredients

• 4 cups kale, chopped
• 2 cups butternut squash, peeled and diced
• 1/4 cup pumpkin seeds
• 2 tablespoons olive oil
• Salt and pepper to taste
• Your favorite salad dressing

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes, or until tender.
3. While the squash is roasting, wash and chop the kale. Place it in a large bowl.
4. Once the squash is done, let it cool slightly before adding it to the bowl with the kale.
5. Sprinkle the pumpkin seeds on top and drizzle with your favorite dressing. Toss everything together until well combined.
6. Serve immediately or store in an airtight container in the fridge for up to 3 days.

Eggplant Parmesan Bake

Eggplant Parmesan Bake is a delightful dish that brings comfort and flavor to your table. This meal is perfect for those looking for a meatless option that still satisfies. The layers of tender eggplant, rich marinara sauce, and gooey cheese create a mouthwatering experience.

The image shows a beautifully baked dish, with slices of eggplant topped with melted cheese and fresh basil. The vibrant colors make it visually appealing and inviting. This dish is not only tasty but also packed with nutrients, making it a great choice for any meal prep.

Ingredients

• 2 medium eggplants, sliced into rounds
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Fresh basil leaves for garnish
• Salt and pepper to taste
• Olive oil for brushing

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and season with salt, pepper, oregano, and garlic powder.
3. Arrange the eggplant slices on a baking sheet and roast for about 25 minutes, flipping halfway through, until tender.
4. In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of roasted eggplant on top, followed by a layer of mozzarella and Parmesan cheese.
5. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
6. Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden.
7. Let it cool for a few minutes before garnishing with fresh basil. Serve warm and enjoy!

Savory Oatmeal with Spinach and Poached Egg

Savory oatmeal is a fantastic way to enjoy a hearty, nutritious meal. This dish combines creamy oats with fresh spinach and a perfectly poached egg. The vibrant colors of the spinach and the golden yolk create a visually appealing bowl that’s as delightful to eat as it is to look at.

The oatmeal serves as a comforting base, while the spinach adds a fresh, earthy flavor. Topping it off with a poached egg brings richness and protein, making this meal a great choice for breakfast, lunch, or dinner. It’s simple, quick, and packed with nutrients!

Ingredients

• 1 cup rolled oats
• 2 cups vegetable broth or water
• 2 cups fresh spinach
• 2 large eggs
• Salt and pepper to taste
• Olive oil (optional)
• Fresh herbs for garnish (like parsley or basil)

Instructions

1. Cook the Oats: In a saucepan, bring the vegetable broth or water to a boil. Add the rolled oats and a pinch of salt. Reduce heat and simmer for about 5 minutes, stirring occasionally until creamy.
2. Prepare the Spinach: While the oats are cooking, heat a small pan over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Season with a little salt and pepper.
3. Poach the Eggs: In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Cook for about 3-4 minutes for a runny yolk. Remove with a slotted spoon.
4. Assemble the Bowl: Spoon the cooked oats into a bowl. Top with sautéed spinach and a poached egg. Drizzle with olive oil if desired, and garnish with fresh herbs.
5. Serve and Enjoy: Dig in while it’s warm, and enjoy the mix of textures and flavors!

Chilled Gazpacho Soup

Chilled gazpacho soup is a refreshing dish perfect for warm days. This vibrant soup is packed with fresh vegetables, making it a great choice for a meatless meal prep. The bright colors and flavors will surely brighten your day!

To make this soup, you’ll blend tomatoes, cucumbers, bell peppers, and onions. The result is a smooth, cool soup that’s bursting with flavor. Serve it in a bowl garnished with fresh herbs or diced veggies for a nice touch.

This dish is not only easy to prepare but also keeps well in the fridge. You can whip up a big batch and enjoy it throughout the week. It’s a fantastic option for lunch or a light dinner.

Ingredients

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. Blend the Base: In a blender, combine the chopped tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth.
2. Add Liquid: Pour in the vegetable broth, olive oil, and red wine vinegar. Blend again until well mixed.
3. Season: Taste the soup and add salt and pepper as needed. Blend for a few more seconds to incorporate the seasoning.
4. Chill: Transfer the soup to a bowl and refrigerate for at least 2 hours to let the flavors meld.
5. Serve: When ready to serve, ladle the soup into bowls and garnish with fresh herbs or additional diced vegetables.