Ingredients Edit

Directions Edit

  1. In a pot add the vegetable stock, vinegar, salt, herbs, garlic, oil, water and squash.
  2. Bring to a boil and leave at medium heat for 15 minutes.
  3. Add the potatoes and the cassava, then in five minutes add the noodles.
  4. Stir regularly to avoid excessive sticking, adjust water when necessary.
  5. Adjust salt to taste.
  6. Remove from heat.
  7. Toast the bread until light golden brown.
  8. Serve.

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