Heat the olive oil in a cooking pot over medium-high heat. Add the cumin, coriander, and fenugreek seeds. Let them brown, but don't let them burn.

Add the chopped onions, then saute until they start to turn golden. Add the ginger, garlic, turmeric, and chopped jalapenos.

Add the spinach and mustard greens, then cook until wilted.

Mix in the heavy whipping cream, broth, and cream cheese. Transfer the soup to a blender then process until it's smooth. It may take a few minutes because of the toughness of the mustard greens. Transfer the blended soup back to the pot and gently heat.

For the drizzle just heat the ghee in a small sauce pan. Add the rest of the grated garlic. Stir for a few minutes, being careful not to let the garlic brown, then remove from heat and add paprika. Drizzle this over the top of the soup when serving.