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Heat 1 tablespoon oil in a Dutch oven or large heavy pot over medium-high heat.
Add 1 onion; cook, stirring occasionally, until tender, about 5 minutes.
Add 3 cloves garlic; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in 4 cups broth, 2 cups water, 1 pound potatoes, 2 parsnips, 1 teaspoon rosemary and ¼ teaspoon salt; bring to a boil.
Reduce heat to medium-low; cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
Using the back of a spoon, gently mash the vegetables to slightly thicken the soup.
Stir in 1 small bunch of kale, ½ cup Parmesan and ¼ cup cream; cook over medium-low heat, stirring occasionally, until the kale is wilted, about 10 minutes more.
Stir in 1 tablespoon lemon juice just before serving.
Garnish with additional rosemary and Parmesan, if desired.