Hot Yoghurt Soup with Corn Bacon (Printable Version)
Creamy yoghurt soup with sweet corn, crispy bacon, and aromatic spices for a comforting bowl.
# What You'll Need:
→ Dairy & Broth
01 - 2 cups plain Greek yogurt, full-fat recommended
02 - 3 cups chicken or vegetable stock
→ Meat
03 - 3.5 ounces smoked bacon, diced
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 10 ounces sweetcorn kernels, fresh or frozen
→ Spices & Herbs
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground coriander
09 - 1/4 teaspoon chili flakes
10 - Salt and freshly ground black pepper to taste
11 - 1 small bunch fresh coriander, chopped plus extra for garnish
→ Other
12 - 2 tablespoons olive oil
13 - 1 tablespoon plain flour
14 - Juice of 1/2 lemon
# How To Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add diced bacon and cook until golden and crisp, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
02 - In the same pan, add chopped onion and sauté until translucent, approximately 4 minutes. Add minced garlic, ground cumin, ground coriander, and chili flakes; cook for 1 minute until fragrant.
03 - Sprinkle flour into the pan and cook, stirring constantly, for 1 minute to form a roux. Gradually whisk in the stock, ensuring no lumps form.
04 - Add sweetcorn kernels and bring mixture to a gentle simmer. Cook for 10 minutes to allow flavors to meld and corn to become tender.
05 - In a separate bowl, whisk yogurt with a ladleful of hot soup to temper. Slowly stir the warmed yogurt back into the pot. Reduce heat to low—do not boil after adding yogurt to prevent curdling.
06 - Season with salt, pepper, and lemon juice. Stir in chopped fresh coriander and half the crispy bacon.
07 - Ladle hot soup into bowls. Garnish with remaining crispy bacon and extra fresh coriander leaves.
# Expert Suggestions:
01 -
- The yogurt creates this incredible velvety texture without any cream
- Bacon and corn together taste like summer and comfort decided to merge
02 -
- Never let the soup boil after adding yogurt—mediumlow heat is your friend here
- Tempering the yogurt prevents it from curdling and turning grainy
03 -
- Room temperature yogurt tempers more easily than cold straight from the fridge
- If the soup does curdle, whisk vigorously off the heat—sometimes it comes back together