Buckwheat porridge with mixed vegetables and feta cheese - MI.ross

Ingredients

• 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