How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Savoy Cabbage And Celery Root Soup With Leek Confit ?

You need 16 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 medium yellow onion, diced (about 11/2 cups), 1 medium celery root (also called celeriac), trimmed and diced (11/2 to 2 cups), 3 large garlic cloves, minced, and more.

Is Savoy Cabbage And Celery Root Soup With Leek Confit suitable as soups & stews?

Yes, Savoy Cabbage And Celery Root Soup With Leek Confit falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Savoy Cabbage And Celery Root Soup With Leek Confit ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Savoy Cabbage And Celery Root Soup With Leek Confit

Name: Savoy Cabbage And Celery Root Soup With Leek Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion, diced (about 11/2 cups); 1 medium celery root (also called celeriac), trimmed and diced (11/2 to 2 cups); 3 large garlic cloves, minced; 1/2 cup chopped scallions, green tops only; 1/4 cup Leek Confit; 1/2 Fuji apple, peeled and diced; 1 tablespoon country-style Dijon mustard; 1 teaspoon minced fresh rosemary; 5 cups vegetable broth; 2/3 cup quartered baby potatoes; 1/2 small savoy cabbage, thinly sliced (about 3 cups); 1 teaspoon kosher salt (or more, to taste); 1/2 teaspoon black pepper; 1/2 cup brown basmati rice; 1/2 cup grated Parmesan cheese, optional garnish

Warm up with this hearty Savoy Cabbage And Celery Root Soup With Leek Confit recipe. Made with extra virgin olive oil, yellow onion, celery root and gar…

This Savoy Cabbage And Celery Root Soup With Leek Confit relies on simple, everyday ingredients such as extra virgin olive oil, large garlic cloves, minced, leek confit and fuji apple, peeled and diced. It comes together quickly and makes 4 servings, at about 386 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Savoy Cabbage And Celery Root Soup With Leek Confit

Tips for the best results

Variations & substitutions

My Personal Notes

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