Using water for this recipe isn’t a one-hit wonder, either: Embracing H2O as a kitchen staple has additional benefits. First, it eases the entry point. All you have to do to get cooking is open up the tap. Turshen practices cooking at home every day, and with water, she always has the first ingredient ready to go. Next, it’s inexpensive. “Being resourceful is always on my mind, including economically,” she says. “You don’t have to spend a lot of money to cook.” The pea soup is the perfect example of such thrift: stems of herbs, and tops and peels of vegetables, things usually tossed directly into the trash or compost bin, become essential elements of flavor, magically transformed through the simple act of simmering them in water. Finally, using water doesn’t exclude anyone from the table. “I personally eat everything and eat almost all my meals at home, but I have a lot of people in my life who have dietary restrictions,” she says. “It’s important to be thoughtful and inclusive, and I never wanted to make separate dishes. I don’t like being singled out, and I don’t want to be, at my table or in my cooking. I want everyone to have a place.” Embracing water also means that those who are vegetarian are free to pass along the pea soup as well.