Sopa Boba

Pour the water into a large pot and bring it to a boil over medium-high heat. Add the mashed garlic and chopped celery to the pot to begin building the broth base.

Add the gem squash cubes and potato cubes to the boiling broth. Season with salt and allow the vegetables to cook until they begin to soften.

Tear or crumble the stale bread into small pieces and add it directly to the simmering broth. Stir gently to allow the bread to dissolve and integrate into the soup, naturally thickening the liquid.

Add the noodles to the pot and stir to prevent them from clumping together. Continue cooking until the noodles are tender and fully cooked through.

Stir in the vinegar to brighten the flavor of the broth and balance the richness of the bread. Taste the soup and adjust salt as needed.

Remove the pot from heat and stir in the chopped parsley. Ladle the soup into bowls and serve immediately while hot.