The Delicious Crescent

0 In a cooking pot, heat olive oil at medium high. Add chopped onions and sauté until softened, about [timer minutes=5]5 minutes[/timer]. Then add garlic and ginger. Stir and cook until fragrant, about [timer minutes=1]1 minute[/timer].
1 Add diced potatoes and cook for [timer minutes=2]2 minutes[/timer].Then add turmeric, ground cumin, ground coriander and paprika. Stir and cook until aromatic, about [timer minutes=1]30 seconds[/timer].
2 Next add chopped mustard greens and sauté until slightly wilted, about [timer minutes=3]3 minutes[/timer]. Add chopped spinach and continue to cook the greens until wilted, about [timer minutes=5]5 minutes[/timer]. Tip: Do not overcook the greens, which will help retain the bright color.
3 In a skillet, melt the butter at medium heat. Add flour and cook until very lightly toasted, stirring continuously, about [timer minutes=2]2 minutes[/timer]. Add the milk in a stream, whisking until well combined. Cook the mixture until thickened, stirring in between, about [timer minutes=2]2 minutes[/timer].
5 Add the thickened milk to the cooked greens. Stir in salt and adjust to taste. Transfer the mixture to a high speed blender and blend until pureed, about [timer minutes=3]3 minutes[/timer]. Tip: The mustard greens are tougher than spinach, so blending them to a smooth consistency will take a few minutes.
6 Pour the creamy soup back into the cooking pot and quickly heat it. Tip: Do not simmer for too long, because the greens will overcook or the soup may boil over.
7 Transfer the soup to a serving dish. Drizzle with cream, olive oil and sprinkle freshly ground black pepper or mild red pepper flakes. You can also top with buttered croutons. Serve the soup immediately with bread or corn chips.