Buckwheat porridge with mixed vegetables and feta cheese

• 200 g buckwheat porridge
• 1 onion
• 2 cloves of garlic
• 1 red pepper
• 1 green zucchini
• 1 carrot
• 1 tomato (or 200 g of tomato puree)
• 2 stalks of celery
• 150 g of feta cheese
• 1 tablespoon of olive oil
• 500 ml of vegetable soup base (or water)
• 1 teaspoon of thyme or oregano
• salt and pepper to taste
• fresh parsley for decoration

Rinse the buckwheat porridge well under running water. Then cook it in salted dill or vegetable soup base (ratio 1:2, buckwheat) until cooked and soft, about 15-20 minutes. Drain and let rest.

Finely chop the onion and garlic. Cut the pepper, zucchini, carrot and celery into small pieces. Cut the tomatoes into cubes or use tomato paste.

Heat the olive oil in a pan. Add the chopped onion and garlic and fry until soft and fragrant (about 3-4 minutes).

Add the pepper, carrot and celery and fry for 5-7 minutes until the vegetables soften slightly. Then add zucchini and tomatoes (or mash) and cook for another 5 minutes. Season with oregano or thyme and salt and pepper to taste.

When the vegetables are ready, add the cooked buckwheat porridge to the pan and mix everything well so that the flavors intertwine. If the dish is dry, add a little more vegetable soup base.

When the dish is cooked, remove it from the heat and crumble feta cheese over the top. Toss lightly to distribute the feta throughout the dish, but leave a few larger pieces for added texture and flavor.

Buckwheat porridge with vegetables and feta cheese is served warm. Garnish with freshly chopped parsley for freshness.

Tips:

• If you wish, you can add other types of vegetables, such as spinach, broccoli or roasted mushrooms.
• For extra creaminess, you can add a few drops of lemon juice or a spoonful of Greek yogurt when serving.