Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Then add carrot and celery. Cook for a further 2 minutes, then add capsicum and cook for another 1 minute.

Add flour and mix, cook for 1 minute.

Add about half the broth and mix. Once flour is incorporated into the broth, add remaining broth, milk, water, dried thyme, Vegeta and pepper. Mix, then add corn and peas.

Bring to simmer then lower heat slightly.

Break pasta into 4 pieces and add into pot. Cook for 10 minutes or until pasta is just cooked. Adjust salt and pepper to taste.

Ladle into bowls and serve, garnished with a tiny sprinkle of fresh thyme leaves if desired.