Hot Yoghurt Soup with Corn (Printable)
Creamy yoghurt soup with sweet corn, crispy bacon, and aromatic spices—a comforting 40-minute meal.
# What You Need:
→ Dairy
01 - 2 cups plain Greek yogurt, full-fat recommended
02 - 3 cups chicken or vegetable stock
→ Meats
03 - 3.5 oz smoked bacon, diced
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 10 oz sweetcorn kernels, fresh or frozen and drained
→ Spices & Herbs
07 - 1 tsp ground cumin
08 - ½ tsp ground coriander
09 - ¼ tsp 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 tbsp olive oil
13 - 1 tbsp 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 with a slotted spoon and drain on paper towels; set aside.
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 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 - In a separate bowl, whisk yogurt with one ladleful of hot soup to temper. Slowly stir the warmed yogurt mixture back into the pot. Reduce heat to low—do not let boil after adding yogurt to prevent curdling.
06 - Season with salt, pepper, and lemon juice. Stir in chopped coriander and half the crispy bacon.
07 - Ladle soup into bowls. Garnish with remaining bacon and additional fresh coriander.
# Expert Suggestions:
01 -
- The way silky Greek yogurt transforms into a luxurious soup base without any cream
- That perfect bite when crispy bacon meets sweet corn and fragrant spices
- Ready in under 45 minutes but tastes like something simmered all afternoon
02 -
- Never let the soup boil after adding yogurt or it will curdle into an unappealing texture
- Tempering the yogurt with hot soup first prevents it from separating when you add it to the pot
- The flour is not just for thickening it actually helps stabilize the yogurt proteins
03 -
- Room temperature yogurt incorporates more smoothly than cold straight from the fridge
- Grate fresh lemon zest on top right before serving for an aromatic bright finish