Cauliflower, Asparagus and Onion Soup

Alas, another update without posting my beetroot chutney, of which I am very proud. We're halfway through it now, having had it on rye bread and mountain bread with caraway seeds, on zucchini and corn patties and on spoons, straight from the jar. I still can't find the recipe. I suppose this is the problem with having many notebooks, several of them identical. So, I bring you an older recipe, one from several weeks ago, that has been languishing in one of said notebooks (though it must be said that this is a better fate than all the recipes scrawled on whatever paper was to hand).

Cauliflower, Asparagus and Onion Soup

1 clove elephant garlic (or 2–3 cloves normal garlic)
2 small to medium potatoes, cubed
1 small brown onion, chopped
2 leeks, chopped
2 spring onions, chopped
1 head cauliflower, chopped roughly
2 cups vege stock
1 cup water
1 bunch of asparagus
3 sprigs fresh thyme
1 tB lemon juice
1 bunch of green beans (about 2 dozen)

Roast garlic in 175°C oven for about 15–20 minutes or until soft right through.
Steam-fry potatoes, brown onion, leeks and half the spring onions, until brown onion is soft.
Add cauliflower, vege stock and water. Chop garlic and add. Simmer until tender.
While cauliflower is cooking, cook asparagus until tender in a medium saucepan with the lemon.
Add asparagus and thyme to the main pot. Drop beans in the asparagus water and warm through on a low heat.
Cook soup for further five minutes and then puree. Serve with green beans placed on top, sprinkled with reserved spring onions.