• 1 head of romanesco, cut into florets
  • 1 large onion, finely chopped
  • 2-3 cloves of garlic, peeled
  • 1 bunch of watercress (+ a few sprigs to finish)
  • 2 1/2 tsp of sumac
  • 1/2 tsp of dried thyme
  • 1l chicken stock
  • 1 1/2 tbsp vegetable oil
  • 5 rashers of pancetta, cut into smallish strips and shortly fried


  • STEP 1
    In a large saucepan, heat the vegetable oil over high heat and fry the onion and garlic for 3 minutes, until starting to soften.
  • STEP 2
    Add the romanesco and thyme. Fry for another minute.
  • STEP 3
    Add stock and bring to a boil. Then reduce heat to low and let simmer for 20 minutes.
  • STEP 4
    Add watercress and let simmer for another few minutes.
  • STEP 5
    Remove 5 cooked romanesco florets. Blitz the rest of the soup until smooth using a food processor or hand-held blender.
  • STEP 6
    Divide over 5 plates/soup bowls. Finish each plate/bowl with a few strips of pancetta, a romanesco floret and some watercress. Finally, sprinkle each serving with 1/2 tsp of sumac.

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