Thoroughly wash the leaves.
In the soup pot, heat the oil to medium. Add the seeds (fennel, cumin, coriander and fenugreek and nigella if using) and toast for 10-15 seconds just until the aroma is released.
Add the curry leaves and ginger (if using). Cook for a few seconds, stirring.
Add the turmeric, 2 tbsp fresh parsley and fold in the leafy greens, little by little as they wilt.
Pour in 3 cups of boiling water, add salt and simmer for 3-5 minutes.
Using a hand blender, blitz the soup until smooth. Add more water to achieve the desired consistency.
Serve seasoned with lime juice, grated parmesan, the remaining parsley and freshly ground black pepper.
