Lamb broth made from slow cooked bones contain many minerals, which support bone and joint health. By adding vegetables and sprouted buckwheat the broth becomes a tasty nutritious meal.

Ingredients

1 cup sprouted buckwheat
500 ml lamb broth
1 courgette
2 carrots
1 cup mushrooms
Unprocessed Salt (I used Himalayan salt) to taste (optional)
Juice of 1/4 lemon or lime
Spices (optional: 1 bay leaf, black pepper, cinnamon, cumin etc)
Herbs (optional: chopped mint, coriander or flat leaf parsley)

Method

1. Chop up the vegetables into bite size pieces
2. In a pan bring the lamb broth up to the boil
3. Add the chopped vegetables and sprouted buckwheat
4. Add bay leaf
5. Add salt to taste and any spices of your choice
6. Add the juice from either 1/4 of a lemon or lime
7. Gently simmer until vegetables and sprouts are tender.
8. Check taste and adjust if necessary 
9. Sprinkle chopped herbs into the broth