Save the parmesan rinds, parsley stems, peels and trimmings to make vegetable stock for later.
I dice my vegetables into 1-inch cubes so they cook more quickly but keep a bit of texture.
You could easily make this soup a slow cooker or crock pot vegetable soup. Add all the ingredients to the pot and cook on low for 4 hours. If you’re cooking for this length, a larger dice will keep your vegetables from completely falling apart.
Omit the parmesan rinds and instead, use some vegetable bouillon or vegetable stock in place of water.
Any ends or trimmings would add even more savory elements to this root vegetable soup. Leftover cuts are perfect for this soup, in keeping with the theme of a hunger moon. Sausage, shredded chicken, or ground turkey are also nice additions.
We’ve selected these root vegetables because they often go unfeatured. If you have other root vegetables on hand, feel free to use those. Turnips, potatoes, or radishes could also be used but the flavor profile will be very different from this combination. Wilted greens that have been sitting too long can also be added at the end. Spinach, arugula, kale, chard are all good options.