Hot Yoghurt Soup with Corn (Printable)
Creamy yoghurt soup with sweet corn, crispy bacon, and fresh coriander—a comforting blend of tangy and savory flavors.
# What You'll Need:
→ Dairy
01 - 2 cups plain Greek yogurt, full-fat recommended
02 - 3 cups chicken or vegetable stock
→ Meats
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, frozen, or canned and drained
→ Spices & Herbs
07 - 1 teaspoon ground cumin
08 - ½ teaspoon ground coriander
09 - ¼ teaspoon chili flakes
10 - Salt and freshly ground black pepper, to taste
11 - 1 small bunch fresh coriander, chopped, plus extra for garnish
→ Others
12 - 2 tablespoons olive oil
13 - 1 tablespoon plain flour
14 - Juice of ½ 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 bacon 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 smooth incorporation without lumps.
04 - Add sweetcorn kernels and bring the mixture to a gentle simmer. Cook for 10 minutes to allow flavors to meld.
05 - In a separate bowl, whisk yogurt with a ladleful of hot soup to temper. Slowly stir the warmed yogurt mixture back into the pot. Reduce heat to low—avoid boiling to prevent curdling.
06 - Season with salt, black pepper, and lemon juice. Stir in chopped coriander and half the crispy bacon.
07 - Ladle soup into serving bowls. Garnish with remaining crispy bacon and extra fresh coriander.
# Expert Tips:
01 -
- The contrast between tangy yogurt and smoky bacon hits every flavor note
- It comes together in under 40 minutes but tastes like you simmered it all day
02 -
- Never let the soup boil after adding yogurt or it will separate and curdle
- Tempering the yogurt prevents it from breaking when it hits the hot soup
03 -
- Make the soup base ahead and add the yogurt just before serving
- The flavors actually improve overnight if stored properly