Hot Yoghurt Soup with Corn Bacon (Printable)
Creamy yogurt soup with sweet corn, crispy bacon, and fresh coriander. A comforting 40-minute meal.
# 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 - 10.5 ounces sweetcorn kernels, fresh or frozen and drained
→ 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
→ Others
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, approximately 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
02 - Add chopped onion to the same pan and sauté until translucent, about 4 minutes. Stir in garlic, 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 remove raw taste. Gradually whisk in 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.
05 - Whisk yogurt with a ladleful of hot soup in a separate bowl 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, black pepper, and lemon juice. Stir in chopped coriander and half the crispy bacon.
07 - Ladle soup into bowls. Garnish with remaining crispy bacon and additional fresh coriander.
# Expert Advice:
01 -
- The velvety yogurt base creates this incredible silkiness that coats your spoon and your soul in equal measure
- It comes together in under 40 minutes but tastes like something you simmered all afternoon
- The contrast between tangy yogurt and sweet corn is one of those flavor combinations that just makes sense
02 -
- Never let the soup boil after adding yogurt or it will separate into unappealing curds
- Tempering the yogurt with hot soup first is the secret to keeping it silky smooth
- Full-fat yogurt is worth the extra calories here because low-fat versions tend to break more easily
03 -
- Whisking the yogurt with a fork before tempering helps prevent any lumps from forming
- Leftovers actually taste better the next day as the flavors have more time to mingle