Heat olive oil over medium heat in large stock pan or dutch oven. Add onion, turnips, parsnips, carrots, celery and garlic and saute until vegetables are softened, about 5 minutes. Season with salt and pepper.
Add bay leaf, rosemary, allspice and lemon juice and cook 2 minutes.
Add in vegetable stock and water. Turn to medium high heat and bring to a boil. Add peas, lentils and beans, turn to low heat, cover and simmer 30 minutes or until lentils and peas are soft.
Discard the bay leaf. Take about 1 cup of the mixture and with your hand blender/immersion blender, blend until creamy. Add back to pan and mix. (Alternatively, you can also do this in a regular blender, just be extra careful since it is hot liquid)
Add in chopped kale and Parmesan cheese (if using). Serve warm.
*For vegan version omit Parmesan Cheese.
*To freeze, store in airtight container.
*Soup will keep up to 1 week in the refrigerator.