Buckwheat Vegetable Pan

Bring water with vegetable soup powder to a boil.

Sprinkle in buckwheat and simmer gently over low heat for about 20 minutes.

Chop onion into small cubes, chop carrots into small cubes. Cut tomato into small pieces.

Heat butter and fry onion until hot. Add carrot and beans and fry also briefly, hot. Add peas and tomato cubes and sauté on low heat for about 5 minutes.

Mix in buckwheat.

Season with salt and pepper and refine with mixed herbs.

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