Step 1

Place water and chicken stock in a medium saucepan and bring to the boil over high heat. Add pasta, return to the boil and cook for 3 minutes.

Step 2

Add celery, carrot and corn. Return to the boil, reduce heat to medium and cook for 4 minutes. Add broccoli and cook for a further 4 minutes or until vegetables are tender. Stir through parsley.

Step 3

Ladle soup into a vacuum flask, and don't forget to include a spoon.