Heat butter in a pan, add onion and sauté for two minutes over medium heat.
Add cabbage, carrot, cauliflower and French beans. Stir and cook on high heat for three to four minutes. Sprinkle refined flour and cook for two minutes, stirring continuously over medium heat or till flour starts giving a cooked aroma.
Stir in the vegetable stock (or water) and salt. Stir and bring to a boil.
Add potato and white pepper powder and cook till the vegetables are cooked.
Add spinach and simmer for three to four minutes. If the mixture is too thick you can add a little more vegetable stock and adjust the consistency. Add cream and switch off the heat. Serve hot.