In a large pot over MEDIUM heat, add the olive oil, onion, garlic, carrots, and celery. Sauté for 3 – 5 minutes until the onions are fragrant and a little browned.
Take the pot off the heat and sprinkle in the flour. Stir then pour in the milk and stir once more. Add in the chicken stock, broccoli, spinach, coriander, and paprika.