Melt butter in a cooking pot.
Add chopped garlic and onion. Saute for 3-4 minutes.
Add chopped celery and carrots. Saute for 3-4 minutes or until they turn slightly softer.
Next, add chopped bell pepper and French beans. Saute for around 2-3 minutes on a medium flame.
Add all purpose flour and cook for 1-2 minutes.
Once the raw smell of flour goes away, add around 1 cup of vegetable stock and mix until everything gets combined and no flour lump is left in the soup.
Add remaining stock and milk. Mix and let the soup simmer for 2-3 minutes.
Add green peas, sweet corn kernels, broccoli, red chili flakes, thyme, salt, and pepper. Mix everything and cook for around 2 minutes.
Next, add noodles and cook for around 10-15 minutes or until the noodles are cooked.
Finally, add cream. Mix and switch off the stove.