Hot Yoghurt Soup with Corn (Printable)
Creamy yogurt soup with sweet corn, crispy bacon, and aromatic spices—a comforting, tangy bowl ready in 40 minutes.
# 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, frozen, or canned and drained)
→ Spices & Herbs
07 - 1 tsp ground cumin
08 - ½ tsp ground coriander
09 - ¼ tsp chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - 1 small bunch fresh coriander (cilantro), chopped (plus extra for garnish)
→ Others
12 - 2 tbsp olive oil
13 - 1 tbsp plain flour
14 - Juice of ½ lemon
# How To Make:
01 - Heat olive oil in a large saucepan over medium heat. Add diced bacon and cook until golden and crisp. Remove with slotted spoon and drain on paper towels.
02 - In the same pan, sauté onion until translucent, about 4 minutes. Add garlic, cumin, ground coriander, and chili flakes; cook 1 minute until fragrant.
03 - Sprinkle flour into pan and cook, stirring constantly, for 1 minute. Gradually whisk in stock, ensuring smooth incorporation without lumps.
04 - Add sweetcorn kernels and bring mixture to gentle simmer. Cook for 10 minutes to develop flavors.
05 - Whisk yogurt with a ladleful of hot soup in separate bowl to temper. Slowly stir yogurt mixture back into pot. Reduce heat to low—avoid boiling 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 extra fresh coriander.
# Expert Tips:
01 -
- The way the creamy yogurt balances against the salty bacon creates this incredible contrast that keeps you going back for another bite
- It comes together in under 40 minutes but tastes like something that simmered all afternoon
02 -
- Tempering the yogurt is non-negotiable—dumping cold yogurt straight into hot soup will give you separated, grainy results every single time
- Once the yogurt goes in, keep the heat at the lowest setting and resist the urge to boil the soup again
03 -
- Room temperature yogurt integrates more smoothly than cold straight from the fridge
- Taste and adjust seasoning after the yogurt goes in since dairy mutes flavors slightly