Don't mess about, use double quantities, but 1200 ml stock should be enough. I add 2 teaspoons cumin powder while frying the red onions, then use 700 ml of good quality vegetable stock to cook the ingredients & add a small quantity of sea salt near the end of cooking. remove bay leaves before liquidising then adjust seasoning & add more stock to taste. I haven't tried it with garlic but this is superb.

Reviewed On: Dec. 3, 2008