Add the stock, root vegetables, ginger, turmeric, cayenne, salt and pepper and bring to a boil; cover and simmer until the vegetables are tender, about 15-20 minutes.
Stir in the Swiss chard and let wilt 1-2 minutes. Ladle into bowls and garnish with the parsley.
*Ideally, make your own bone stock by simmering bones (6-48 hours for chicken, or 12-72 hours for beef).