A light, luscious gluten-free soup perfect for summertime heat.
Warm the olive oil in a large saucepan with a lid over medium heat. Add the garlic, onion, potato, and leek and stir to coat. Season with 1/2 teaspoon salt and a few grinds of pepper. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the vegetables are soft, 10 to 12 minutes. Add the stock and bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the watercress and peas and cook for another 5 minutes. Remove from the heat and let rest for 5 minutes.