Hot Yoghurt Soup Corn Bacon (Printable)
Creamy yoghurt soup with sweet corn, crispy bacon, and aromatic spices for a comforting 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 oz smoked bacon, diced
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 10.5 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
# Directions:
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, 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 the stock, ensuring no lumps form.
04 - Add sweetcorn kernels and bring the mixture to a gentle simmer. Cook for 10 minutes to allow flavors to meld and corn to tenderize.
05 - Temper the yogurt by whisking a ladleful of hot soup into it in a separate bowl. 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. Taste and adjust seasoning as needed.
07 - Ladle hot soup into serving bowls. Top generously with remaining crispy bacon and extra fresh coriander leaves.
# Expert Tips:
01 -
- The way the cool tangy yogurt balances against smoky bacon and sweet corn creates layers of flavor that keep you coming back for another spoonful
- It comes together in under 40 minutes but tastes like something you'd be served in a cozy little restaurant that really knows its soups
02 -
- Never let the soup boil after adding the yogurt or it will curdle into something nobody wants to eat—keep it at a gentle simmer
- Tempering the yogurt with hot soup before adding it to the pot is absolutely crucial for that smooth, creamy texture
03 -
- Cook your bacon until it's properly crisp so it retains some texture even after sitting in the warm soup
- Use fresh lemon juice rather than bottled—it makes a noticeable difference in brightening the flavors