📖 Instructions

1. Get started by thoroughly washing the callaloo and watercress. This removes any dirt or grit, ensuring a clean and fresh taste. Nobody wants sandy soup!
2. Next, roughly chop the callaloo and watercress. Don't worry about being too precise; they'll break down during cooking. Think of it as releasing their flavors!
3. Peel and dice the onion. Mince the garlic and ginger. These aromatics will form the flavorful base of your soup. Pro tip: A little ginger goes a long way!
4. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. This step sweetens the onion and mellows its bite.
5. Add the minced garlic and ginger to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic; burnt garlic is bitter garlic!
6. Pour in the vegetable broth and bring to a simmer. The broth will act as the liquid base, carrying all those lovely flavors. I sometimes use chicken broth for extra richness – just a thought!
7. Add the chopped callaloo and watercress to the pot. Stir well to combine with the broth. Watch as the greens begin to wilt and transform the soup's color.
8. Season with salt, black pepper, and thyme. Adjust the seasoning to your liking; everyone's palate is different! A pinch of nutmeg can also add a warm, comforting note.
9. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the greens are tender. Patience is key here; let the flavors meld and deepen.
10. Remove the pot from the heat and let the soup cool slightly. This will make blending safer and easier. Hot soup can be explosive in a blender!
11. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup to a regular blender in batches. Be cautious when blending hot liquids!
12. If using a regular blender, return the blended soup to the pot. Stir in the milk or cream for added richness. This step is optional but adds a luxurious touch.
13. Taste and adjust seasoning as needed. Now's the time to make any final tweaks. A squeeze of lemon juice can brighten the flavors, too!
14. Ladle the soup into bowls and garnish with a swirl of cream, a sprinkle of fresh thyme, or a few croutons. Presentation matters, even with soup!
15. Serve hot and enjoy! This soup is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. It's even better the next day, in my opinion!