Heat 2 tbsps olive oil
in a large non-stick pan, add the carrots and saute on medium heat for 10 minutes or till the edges start to caramelize.
Add onion, garlic,
beans, broccoli and mixed herbs, with remaining oil, reduce heat to low and saute for 10 minutes to sweat the onion and soften the garlic.
Add pearl barley and
stir for a couple of minutes to toast the edges. Add a splash of stock, stir, and add rest of the stock gradually, stirring regularly. Simmer till the pearl barley is soft and soupy.
Remove from heat and
stir in cream and drizzle onion seed oil just before serving. Transfer into a serving platter and serve hot.