Heat the oven to 180 degrees celsius

Cut all the veg and fruit into thick slices or chunks and place on a baking sheet

Drizzle with the oil and season with salt and pepper and the dried thyme

Place in the oven and cook for about 45 minutes until all the veg are cooked through

Place the stock in a pan heat until piping hot

Place the roasted vegetables and fruit into a blender along with the chicken stock and blend until smooth

serve hot with a dollop of coconut yoghurt (if using)