Dice onion, mince garlic, peel and chop potato into small cubes, and slice strawberries. Set all aside separately.
Heat oil in a large pot over medium heat.
Add onions and minced garlic to the hot pot and sauté for 5 minutes, then add potato and broth.
Bring to a boil and cook until potato is softened.
Stir in corn and cook for another 5 minutes until thawed and warmed through.
Stir in cinnamon and nutmeg, then remove from the heat.
While soup is cooking, add spinach, strawberries, and feta to a large bowl; toss together with olive oil and the juice from half a lemon.
Serve soup with salad and dinner rolls on the side.