2 tablespoons olive oil, plus more for garnish
5 cloves garlic, chopped
1 large bunch spring onions, chopped
3 1/8 cups vegetable stock
2 small potatoes, sliced
1 thumb-size piece of ginger, peeled and finely grated
2 pears, diced, plus wedges for garnish if desired
2 bunches watercress, washed and chopped
Salt and freshly ground pepper
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