1. In a large skillet, heat oil. Add onions and garlic and cook over medium heat until onions are translucent, about 10 minutes. Add spinach and stir occasionally to allow spinach to cook uniformly. When spinach has wilted, add flour and continue to cook for about 4 minutes, stirring often.
2. Meanwhile, in a deep saucepan, bring 1 1/2 cups of the broth to a boil over highheat and add broccoli and carrots. Cook until tender, about 6 to 8 minutes.
3. Add remaining 11/2 cups broth to the spinach mixture, stirring continuously until broth is thickened and bubbly, about 2 to 3 minutes. Lower heat to maintain a simmer.
4. Add spinach mixture to cooked broccoli and carrots. Puree with an immersion blender, or in a blender or food processor until smooth. Stir in evaporated milk and pepper and gently reheat. Serve hot, with a dollop of yogurt and a broccoli floret, if desired.
Source: Hannaford fresh Magazine, March - April 2011