Hot Yoghurt Soup with Corn Bacon (Printable)

Creamy yoghurt soup with sweet corn, crispy bacon, and aromatic spices. A comforting 40-minute meal with tangy flavors and fresh coriander.

# 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 sweet corn kernels, fresh, frozen or canned and drained

→ Spices & Herbs

07 - 1 teaspoon ground cumin
08 - ½ teaspoon ground coriander
09 - ¼ 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 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, approximately 5-7 minutes. Remove bacon with a slotted spoon and drain on paper towels, reserving the flavorful fat in the pan.
02 - In the same pan with bacon drippings, add chopped onion and sauté until translucent and softened, about 4 minutes. Add minced garlic, ground cumin, ground coriander, and chili flakes. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Sprinkle flour over the aromatic mixture and cook, stirring continuously, for 1 minute to eliminate raw flour taste. Gradually whisk in the stock, ensuring no lumps form. Bring to a gentle simmer while whisking.
04 - Add sweet corn kernels to the simmering base. Reduce heat to maintain a gentle simmer and cook for 10 minutes, allowing corn to become tender and flavors to meld.
05 - In a separate bowl, whisk Greek yogurt with one ladleful of hot soup to gradually raise its temperature. Once tempered, slowly stir the yogurt mixture back into the main pot. Reduce heat to low—crucial: do not let the soup boil after adding yogurt to prevent curdling.
06 - Season the soup with salt, black pepper, and lemon juice to taste. Stir in chopped fresh coriander and half the reserved crispy bacon. Heat through gently for 2 minutes without boiling.
07 - Ladle hot soup into serving bowls. Top with remaining crispy bacon bits and additional fresh coriander leaves. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The yogurt creates an impossibly silky texture while adding a bright tang that cuts through the richness
  • It comes together in under 45 minutes but tastes like something that simmered all afternoon
  • The contrast between the hot soup and crispy bacon topping makes every bite interesting
02 -
  • Never let the soup boil after adding the yogurt. I learned this the hard way. The proteins tighten and separate, leaving you with watery soup and curdled bits. Gentle heat only.
  • Tempering the yogurt is not optional. Skipping this step results in the same curdling disaster. Take your time with it.
  • The soup thickens as it sits. If reheating, add a splash of stock or water to loosen it back up.
03 -
  • The flour can be omitted for a thinner soup, but the texture suffers. If you need it glutenfree, use cornstarch slurry instead.
  • Add a pinch of saffron to the stock while simmering. It turns this into something dinnerparty worthy without much effort.

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