Ingredients (for 1 liter of soup).
600 ml chicken stock,
400 g peeled zucchini,
200 g corn kernels,
1 medium red onion,
80 g fresh spinach,
a few leaves of fresh thyme,
2 tsp olive oil
juice of 1/2 lemon
2 sprigs of mint,
salt to taste,
100 g blanched broccoli,
50 g feta cheese.
Manual.
Peel and finely chop the red onion, then sauté it in olive oil.
To chicken broth add corn, bring to a boil. Peeled zucchini cut into thin slices and add to broth, boil 5 minutes.
Add the fried onion, fresh mint, spinach and mix. Cook for another minute.
Slightly cool the soup, pour it into a blender and purée, adding there sprigs of thyme.
Salt to taste, add the lemon juice, heat a bit of soup on the stove and serve.
In each plate put a small piece of broccoli and feta.