Hot Yoghurt Soup with Corn Bacon (Printable Version)

Creamy yoghurt soup with sweet corn, crispy bacon, and fresh coriander—a comforting tangy blend 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 ounces smoked bacon, diced

→ Vegetables

04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 10 ounces sweetcorn 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 (cilantro), 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 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 eliminate raw flour taste. Gradually whisk in the stock, ensuring smooth incorporation and preventing lumps from forming.
04 - Add sweetcorn kernels to the pan and bring the mixture to a gentle simmer. Cook for 10 minutes to allow flavors to meld and corn to become tender.
05 - In a separate bowl, whisk 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, pepper, and lemon juice to taste. Stir in chopped fresh coriander and half the crispy bacon pieces, reserving the remainder for garnish.
07 - Ladle hot soup into serving bowls. Top each portion with remaining crispy bacon and additional fresh coriander leaves. Serve immediately while hot.

# Expert Insights:

01 -
  • The combination of smoky bacon and tangy yogurt creates layers of flavor you never expect from a soup
  • It comes together in under 40 minutes but tastes like something that simmered all afternoon
  • The gentle warmth from spices makes it perfect for chilly nights without being overpowering
02 -
  • Tempering the yogurt is the most critical step—add it too quickly or over high heat and it will curdle into a separated mess
  • Never let the soup boil after adding yogurt, keep it at a bare simmer to maintain that silky texture
  • The flour is not just for thickening—it helps bind the yogurt proteins so they do not break down in the heat
03 -
  • Use room temperature yogurt—it incorporates more smoothly than cold yogurt straight from the fridge
  • If the soup does curdle slightly, whisk it vigorously off the heat and it will often come back together

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