Hot Yoghurt Soup with Corn Bacon (Printer-Friendly)

Creamy tangy soup with yogurt, sweet corn, crispy bacon and fresh coriander. Ready in 40 minutes.

# What You’ll Need:

→ Dairy & Stock

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 sweet corn 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

→ Pantry Staples

12 - 2 tbsp olive oil
13 - 1 tbsp plain all-purpose 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 rendered fat in the pan.
02 - Add chopped onion to the bacon fat and sauté until translucent, about 4 minutes. Stir in minced garlic, ground cumin, ground coriander, and chili flakes. Cook for 1 minute until fragrant, being careful not to burn the spices.
03 - Sprinkle flour over the aromatic mixture and cook, stirring constantly, for 1 minute to remove raw flour taste. Gradually whisk in the stock, ensuring smooth incorporation and preventing lumps from forming.
04 - Add sweet corn kernels to the pot and bring the mixture to a gentle simmer. Cook for 10 minutes, allowing the flavors to meld and the corn to become tender.
05 - In a separate bowl, whisk Greek yogurt with a ladleful of hot soup to gradually raise its temperature. Slowly stir the tempered yogurt mixture back into the main pot. Reduce heat to low and avoid boiling to prevent curdling.
06 - Season the soup with salt, freshly ground black pepper, and fresh lemon juice. Stir in chopped coriander and half the crispy bacon pieces. Taste and adjust seasoning as needed.
07 - Ladle hot soup into serving bowls. Top each portion with remaining crispy bacon and additional fresh coriander leaves. Serve immediately while hot.

# Helpful Hints:

01 -
  • The way crispy bacon dances against silky yogurt is the kind of contrast that makes people ask for seconds
  • It comes together in under 40 minutes but tastes like something that simmered all afternoon
02 -
  • Tempering the yogurt is non-negotiable—dumping it directly into hot soup will give you a curdled mess
  • Keep the heat gentle once the yogurt joins the party; high heat ruins the silky texture
03 -
  • Use room temperature yogurt to make tempering easier and more foolproof
  • Whisk the flour continuously for those 60 seconds to avoid any raw flour taste

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