Preparation

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Finely chop the vegetables and set aside. In a large non-stick frying pan or saucepan, heat the olive oil until hot. Sprinkle with 1 teaspoon of freshly ground pepper and leave until it smells sweet. Add the garlic and sauté for 1 minute. Add the leek, the carrot and the zucchini. Season with salt, add the thyme and sauté for 3-4 minutes.
Add the kritharaki, stir for 1 minute and start adding the broth gradually until the kritharaki is cooked and becomes creamy. Add the cream cheese and stir until it becomes one with the kritharoto. Season with salt and pepper and add the feta cheese. Shake the pan and serve with freshly ground pepper.