Hot Yoghurt Soup with Corn (Printable Version)

Creamy soup with Greek yogurt, sweet corn, crispy bacon, and coriander. A comforting blend ready in 40 minutes.

# Ingredient List:

→ 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 sweetcorn kernels, fresh or frozen

→ 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

→ Pantry Staples

12 - 2 tbsp olive oil
13 - 1 tbsp plain flour
14 - Juice of ½ lemon

# Step-by-Step Instructions:

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 with a slotted spoon and drain on paper towels.
02 - In the same pan, add chopped onion and sauté until translucent, about 4 minutes. Add minced garlic, ground cumin, ground coriander, and chili flakes; cook for 1 minute until fragrant.
03 - Sprinkle flour into the pan and cook, stirring constantly, for 1 minute to remove raw taste. Gradually whisk in stock, ensuring smooth incorporation without lumps.
04 - Add sweetcorn kernels and bring mixture to a gentle simmer. Cook for 10 minutes to allow flavors to meld and corn to become tender.
05 - Temper yogurt by whisking with a ladleful of hot soup in a separate bowl. Slowly stir yogurt mixture back into the pot. Reduce heat to low—avoid boiling to prevent curdling.
06 - Season with salt, black pepper, and lemon juice. Stir in chopped coriander and half the crispy bacon. Taste and adjust seasoning as needed.
07 - Ladle hot soup into serving bowls. Garnish with remaining crispy bacon and additional fresh coriander leaves.

# Tips from hearthlykitchen:

01 -
  • The way the creamy yogurt balances against the crispy bacon creates this incredible texture contrast in every single bite
  • It comes together in under 40 minutes but tastes like something that simmered all day
  • The gentle warmth from the spices builds slowly, making it perfect for people who usually avoid spicy food
02 -
  • Never let the soup boil after adding the yogurt or it will curdle into an unappealing mess—keep it at a gentle simmer at most
  • Tempering the yogurt is the most important step, so take your time whisking that ladle of hot soup into the yogurt first
  • The soup continues to thicken as it sits, so if you're making it ahead, thin it with a little extra stock when reheating
03 -
  • If your yogurt still looks slightly curdled, don't panic—whisk it vigorously and it will smooth out again
  • The lemon juice is crucial for balancing the richness, so don't skip it even if you're nervous about the acidity

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