Spicy Cockroach Sandwich Soup

1.Preheat oven to 350°F (175°C). Spread the dried edible cockroaches on a baking sheet and roast for 10 minutes until crispy. Set aside.

2.Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

3.Add minced garlic, diced carrot, and celery to the pot. Cook for another 5 minutes until vegetables soften.

4.Stir in chopped tomato and cook for 3 minutes until it breaks down slightly.

5.Add smoked paprika, cayenne pepper, black pepper, ground cumin, chili flakes, and salt. Stir well to coat the vegetables with spices.

6.Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15 minutes to allow flavors to meld.

7.Add the roasted cockroach bits to the soup and simmer for another 5 minutes to infuse their flavor.

8.Stir in soy sauce and lime juice, adjusting seasoning to taste.

9.Meanwhile, prepare the crunchy sandwich element by toasting rustic bread slices until golden and cutting into small cubes.

10.Ladle the soup into bowls and top each serving with a handful of toasted bread cubes to mimic the sandwich crunch.

11.Garnish with fresh cilantro leaves and serve immediately.