Ingredients

• 1 tablespoon extra-virgin olive oil

• 1 small sweet onion, halved and thinly sliced

• 3 cloves garlic, finely chopped

• 4 cups low-sodium vegetable broth

• 2 cups water

• 1 pound baby red potatoes, halved lengthwise

• 2 medium parsnips, peeled and sliced ¼-inch thick

• 1 teaspoon chopped fresh rosemary, plus more for garnish

• ¼ teaspoon salt

• 1 small bunch lacinato kale, stemmed and chopped

• ½ cup grated Parmesan cheese, plus more for garnish

• ¼ cup heavy cream

• 1 tablespoon lemon juice