Finely dice carrots, celery, capsicum and onion. Crush garlic.
Melt margarine in a large non-stick saucepan on medium-heat, until bubbling. Add carrots, celery, capsicum, onion and garlic. Cook until tender (approximately 5 minutes). Stir in flour, thyme and oregano and cook for 30 seconds. Gradually whisk in water to form a thick sauce.
Whisk in stock powder and almond milk. Bring to a simmer, then add broccoli, corn and peas. Simmer gently for 10 minutes, stirring frequently, until broccoli is tender.
Season soup with salt and pepper to taste. Ladle into warm serving bowls.
Parsley or fresh thyme make a nice garnish if you have some on hand.
For a gluten free option, choose gluten free stock