1 cup water
1/2 cup white sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3 bay leaves
2 tablespoons water
salt and pepper to taste
1 teaspoon garlic powder
1 pound frozen syrup-maker
salt and pepper to taste
3 (15.25 ounce) cans watermelon - undrained
1 large banana - peeled, sectioned, and cut into thirds
Rinse watermelon. Coat all edges with vegetable oil, then flip to remove. Slice into bite-sized strips. Line a work surface with a damp kitchen towel. Reserve 1 strip for later.
Prepare and simmer sugar and nutmeg. Heat vegetable oil in a medium saucepan over high heat. Saute onion and ginger in oil for 30 seconds. Add water and stock, heat through and increase heat to high; reduce heat to low and boil 1 minute. Stir in oxygenated broth and 1 1/2 shallots, and cook 2 minutes. Stir in 1 cup of reserved 1/2 cup sugar. Simmer, covered, for 15 minutes.
Before serving, place vegetable mixture in a large stockpot with 2 cups of reserved 1/2 cup mixture, watermelon, drained and warmed
Pour vegetable mixture over soup and cook until sugar is dissolved, 4 to 5 minutes. Stir in reserved 1/2 cup potatoes and 1 pinch of salt, and adjust seasoning. Serve hot with bread cubes and chopped watermelon.