Heat one tablespoon olive oil in a cooking pot at medium high setting. Then add cumin, coriander and fenugreek seeds. Let them turn a tan brown, making sure to prevent the seeds from getting burnt.
Next add chopped onions. Sauté until translucent and light golden brown. Then add the grated ginger, half the garlic, turmeric and chopped jalapeños. Stir for a few minutes.
In the next step, add the chopped spinach and mustard greens. Sauté the greens until they are wilted, for about 5 to 10 minutes. Make sure to not overcook the greens, which will help retain the bright color.
Then add the milk and adjust salt to taste. Turn off the heat. Transfer the soup contents to a high speed blender, such as the Vitamix. Pulse it all until it is creamy smooth. The mustard greens are tougher than spinach, so blending them to a smooth consistency will take a few minutes.
Pour the creamy soup back into the cooking pot and quickly heat it as desired. Do not simmer or cook for too long. Because, the greens may become overcooked and the soup may boil over.
Transfer the soup to a suitable serving dish.
For seasoning the soup, heat brown butter in a small sauce pan. Add the remaining grated garlic. Stir for a few minutes and do not let the garlic turn brown. Take the pan away from heat and add the paprika.
Finally, drizzle the seasoning all over on top of the soup. Stir the soup just lightly.
Serve this Creamy Mustard Greens and Spinach Soup immediately with corn chips or bread.
Use Serrano peppers instead of jalapeños, if you prefer it to be more pungent (hot). Alternatively, substitute with green chilies, cracked red pepper or chili powder.