Hot Yoghurt Soup with Corn (Printable Version)
Creamy yoghurt soup with sweet corn, crispy bacon, and aromatic spices.
# What You Need:
→ Dairy & Stock
01 - 2 cups plain Greek yogurt, full-fat recommended
02 - 3 cups chicken or vegetable stock
→ Meat
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, frozen, or canned 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
→ Other
12 - 2 tbsp olive oil
13 - 1 tbsp plain flour
14 - Juice of ½ lemon
# How-To:
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, stirring constantly.
03 - Sprinkle flour over the vegetable mixture and cook, stirring continuously, for 1 minute to remove raw flour taste. Gradually whisk in stock, ensuring no lumps form.
04 - Add sweetcorn kernels to the pot and bring mixture to a gentle simmer. Cook for 10 minutes to allow flavors to meld and corn to tenderize.
05 - Place yogurt in a separate bowl. Whisk in one ladleful of hot soup to temper the yogurt. Slowly stir the warmed yogurt mixture back into the main pot. Reduce heat to low and avoid boiling to prevent curdling.
06 - Season soup with salt, black pepper, and fresh lemon juice. Stir in chopped coriander and half the crispy bacon pieces.
07 - Ladle hot soup into individual serving bowls. Garnish each portion with remaining crispy bacon and additional fresh coriander leaves.
# Expert Hints:
01 -
- The way tangy yogurt and smoky bacon create this incredible depth of flavor that keeps you guessing
- It comes together in under an hour but tastes like something you simmered all afternoon
02 -
- The yogurt must be at room temperature before you add it to the soup, or it will curdle no matter how carefully you temper it
- Never let the soup boil after the yogurt has been added—keep it at a bare simmer and stir gently
03 -
- Make the soup up to the point of adding the yogurt, then cool and refrigerate for up to two days. Finish with the yogurt just before serving.
- If the soup is too thick after refrigeration, whisk in a little warm stock before reheating gently.