Chop onions, garlic, carrots, celery, and broccoli. Set each aside.
Heat 1.5 teaspoons olive oil in a saucepan over medium-high heat. Add half onion and 1 clove garlic; sauté 1 minute. Stir in barley, salt, pepper, 125 ml broth; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth slowly, adding roughly a half cup at a time, stirring constantly until each portion is absorbed before adding the next. Set aside.
Combine juice-sauce ingredients. Set aside.
Heat 1.5 teaspoons olive oil in a skillet over medium-high heat. Add the whole chopped onion, 1 clove garlic, and ginger and stir fry for 1 minute. Add carrots and cook for 5 more minutes. Next add broccoli, cooking for another 2 minutes, if frozen. Stir in barley mixture, juice mixture, and water. Bring to a boil. Add parsley last. Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally.