Aero Kitchen
Italian Curly Kale⏱ 35 minServes 4

Italian Curly Kale Caldo Verde

A Portuguese-inspired kale and potato soup with smoky chorizo — Aeroveg Italian Curly Kale gives it body, colour, and a gentle earthiness that makes every bowl feel substantial.

Italian Curly Kale Caldo Verde
Caldo Verde is one of Portugal’s most beloved soups — little more than potato, kale, and good olive oil, yet deeply satisfying in ways that more complicated dishes rarely are. Aeroveg Italian Curly Kale, with its firm, tightly ruffled leaves and mild bitterness, holds up beautifully in the broth without turning mushy. Sliced chorizo adds smoke and warmth, while a generous pour of olive oil at the end gives the soup its characteristic richness. It scales well, keeps well, and gets better the next day.

Method

  1. Sauté the onion. Heat olive oil in a large pot over medium heat. Add onion and cook for 5–6 minutes until soft and translucent. Add garlic and cook for another minute until fragrant.
  2. Brown the chorizo. Add chorizo slices and cook for 2–3 minutes, stirring occasionally, until they release their orange oil and begin to crisp at the edges. Remove half the chorizo with a slotted spoon and set aside for garnish.
  3. Add potatoes and stock. Add the diced potatoes and pour in the stock. Bring to a boil, then reduce heat and simmer for 15–18 minutes until potatoes are completely tender.
  4. Blend the base. Use a stick blender to roughly blend the soup — leave it textured, not completely smooth. Some chunks of potato add body and character.
  5. Add the kale. Return the pot to medium heat. Stir in the finely sliced Aeroveg Italian Curly Kale and cook for 4–5 minutes until tender but still vivid green.
  6. Season and serve. Taste and adjust with salt and white pepper. Ladle into bowls, top with reserved chorizo, and finish with a generous drizzle of extra virgin olive oil.
The finer you slice the Aeroveg Italian Curly Kale, the better it integrates into the broth. Stack several leaves at a time, roll them tightly into a cigar, and cut across into ribbons as thin as you can manage — it makes a real difference to the final texture of the soup.