- 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.