Brown the sausage in a heavy pot, like a 5qt dutch oven.

Add the carrots, sliced into small rounds or quartered then the leeks, diced, and cook until softened. Add minced garlic, coriander, and dill seeds and stir gently, cooking until fragrant.

Add the potatoes and kale and stir in well then fill with stock and water until covered. Add the salt and pepper.

Simmer until potatoes are soft then top with a spiral of olive oil and serve.