Ecuadorian Vegetable Soup | Just A Pinch Recipes

Ingredients

• 3 cup(s) chicken stock
• 1 cup(s) milk
• 1 medium potato, peeled, diced
• 1 medium yellow squash, finely diced
• 1 medium zucchini, finely diced
• 1/2 red onion, finely diced
• 2 tablespoon(s) olive oil
• 1 teaspoon(s) achiote oil (or paprika)
• 2 ears fresh sweet corn (to make 1 cup kernels)
• freshly ground white pepper, to taste
• 1 cup(s) crumbled feta cheese