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Hot Yogurt Soup with Corn, Bacon and Coriander

Serves 4


  • 1 litre chicken stock
  • 2 bay leaves
  • 1 cinnamon stick
  • 1/2 cup pearl couscous
  • 2 cups Greek-style natural yogurt
  • 1 tablespoon cornflour
  • 1 egg, beaten
  • 1 corn cob, kernels trimmed
  • 2 middle rashers bacon, trimmed and finely chopped
  • 1/2 red onion, finely chopped
  • coriander leaves and freshly ground black pepper, for serving
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  1. 1. Bring stock, bay leaves and cinnamon to the boil in a large saucepan. Add couscous and simmer covered for 10 minutes until tender.
  2. 2. Whisk yogurt, cornflour and egg until smooth, then whisk a ladleful of hot stock into the yogurt mixture until combined. Slowly whisk yogurt mixture into the remaining stock and continue cooking, stirring until thickened and just beginning to boil.
  3. 3. Meanwhile, cook corn, bacon and onion in a dry frypan over medium heat for 5 minutes until golden.
  4. 4. Ladle soup into bowls, top with corn and bacon mixture and scatter with coriander. Serve immediately.

Tips / Handy Hints

Preparation Time: 15 minutes Cooking Time: 25 minutes


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