Keep the potato soaked in water to avoid discoloration. Heat oil in a thick-bottomed saucepan, add the bay leaves and onion and sauté for two minutes over medium heat.
Drain the potatoes and add. Add the carrot, mushrooms, cabbage, French beans and cauliflower. Stir and cook on high heat for three to four minutes. Sprinkle the whole wheat flour and cook for two minutes, stirring continuously over medium heat or till flour starts giving out a cooked aroma. Add salt and white pepper powder.
Stir in the vegetable stock and bring to boil. Add the capsicum. Reduce heat and simmer till the vegetables are cooked and the soup reaches a fairly thick consistency. Gradually stir in the skimmed milk and simmer for three to four minutes or till it reaches soup consistency. Remove the bay leaves, adjust the seasoning and serve piping hot.