1. In a pot over medium-low heat add oil.
2. Add shallot, salt, garlic and sauté until lightly golden brown. 
3. Add cumin, chili, coriander, cinnamon, nutmeg and stir until fragrant. 
4. Increase heat to medium and add peas, spinach and sauté.
5. Once spinach is wilted add broth, coconut milk and simmer for approximately 15 minutes to combine flavours. 
6. Add lemon juice and blend until smooth. 
7. Plate in a bowl and garnish with croutons

  Croutons:  

1. Pre-heat oven to 400F and line a baking tray with parchment paper. 
2. In a mixing bowl combine all ingredients and toss well. 
3. Bake for 10 minutes then remove and allow to cool to room temperature.
4. Store in an airtight container until required.