First, prep the greens. Steam in a pressure cooker or instant pot. Or blanch them in a pot of water. Read recipe for more tips.
Next, prep the potato. Wash and scrub clean, then peel and dice into cubes. Blanch in boiling water or steam in a pressure cooker or instant pot. Prep any other vegetables such as peppers, carrots or courgettes that you plan to use. Clean, peel and cube/slice them too. These will easily cook when everything steeps together in a pot.
Prep garlic, ginger, onion and turmeric. Smash and peel garlic and roughly chop it. Clean and chop ginger. Wash and clean turmeric (this is for fresh turmeric root) grate about 2 teaspoons worth. Clean and slice onion.
Put a deep sauce pan on the stove at medium high heat. Melt butter in it or use olive oil. Sauté ginger and garlic until aromatic and starting to brown. Add any whole spice you want to use. Next, add onion and sauté until translucent. Then add already steamed potatoes and greens or any other vegetables you are using. Sauté and simmer in the moisture greens would release. Add 1 tsp grated turmeric reserve rest for serving. Season with salt and pepper, add ground turmeric and other ground spices like chilli powder. Add about 1 cup of water and continue to simmer on medium heat for 10 minutes.
Finally, blend the stew. I used my immersion blender. If using a jar blender, allow the stew to cool down. Remove any whole spices you’ve used. Then blend the soup and return to a simmer. I add juice of half a lime at this point and turn off the heat.
Ladle the soup into bowls, drizzle extra virgin olive oil on top, a few cracks of black pepper, some chilli flakes, a tablespoon (or more) of sour cream (or greek yogurt) and garnish with a few strands of grated turmeric. Keep lime at hand and slice some more if one lime isn’t enough! Serve with toasted bread to sop it up.