September 22nd is a special day for Tolkien fans. First, it marks the birthdays of both Bilbo and Frodo Baggins, and second, it is the day Frodo sets off on his journey away from the comforts of Bag End on a path that eventually leads him to Mount Doom. Back when I ran Middle-earth News, Hobbit Day also kicked off Feast Week, where we would post recipes inspired by the first eight days of Frodo’s journey. It was a fun tradition and I must say, the recipes were incredible and still hold up.

There are a lot of different ways folks celebrate Hobbit Day. Some read The Hobbit or another book from Tolkien’s writing, others watch the films, and there are some, like me, who like to take enjoyment in the simple things that make up living a Hobbit-inspired lifestyle. What entails living the halfling life, you ask?

Sometimes it’s simple things, like taking a walk through the woods or reading under a tree. One of my favorite things is to sit out under the arbor in my Spiral Garden with a cup of tea. As I sip, I watch the frogs swim in the pond or catalog the types of pollinators stopping by to visit the flowers. More elaborate celebrations can include inviting friends over and eating a festive meal together, especially if the weather allows you to set up the table outdoors. If you really wanted to go the extra mile, you can have party-goers arrive in costume! At night, enjoy an outdoor fire with some music and grand story-telling. The point is to enjoy the small things in life and allow nature to be a part of that.

This morning I started off taking a walk with my family and Oisín, our rescue Plott Hound. After a thunderstorm rolled through last night, the mushrooms were plentiful along the way, and it was a joy to capture their beauty on camera. I also made one of our family favorite autumn soups using herbs from my garden. I have no doubt the soup would get a Hobbit’s stamp of approval, so I have shared the recipe below!

No matter where you find yourself today, if you’re a fan of the halfling life, take a moment to put aside worries and focus on something positive. If the weather is nasty, light a candle or sit by a window and open up a book. If you can, get out into the woods. You never know when you might come across an Ent, some singing elves, or a wizard who needs you for an adventure…

Arwen’s Autumn Roasted Vegetable Soup (Feeds at least 6)

• 2 leeks
• 2 onions
• 1 butternut squash
• 2 carrots
• 2 parsnips (I’ve made it without and it’s still amazing.)
• 2 celery stocks
• Garlic to taste (I always use fresh garlic but powder will work in a pinch!)
• Fresh-chopped herbs (I’ve used a mix of rosemary, thyme, oregano, and sage.)
• 2-3 Tablespoons of Olive Oil (You can substitute with butter.)
• 5 cups of water
• Bullion to taste (Vegetable or Chicken/ I’ve also not included bullion and it tasted amazing!)
• Salt to taste
• Sour Cream
• Parsley (Dried flakes or finely chopped fresh.)

Preheat the oven to 400F/ 205C. Prep all the vegetables, dice into medium-sized slices (garlic can roast as whole cloves with the skin off), and place them in a large bowl. Finely chop the herbs and add them to the vegetables. Toss the bowl’s contents with olive oil and spread them out over 2 baking sheets and place in the oven. After about 15-20 minutes, use a spatula to flip/ stir the vegetables and bake for another 15-20 minutes. (Your home should now smell amazing, by the way, just like a Hobbit house should!) When the vegetables are starting to brown on the edges, take them out of the oven and pour them into a big cooking pot. Add the water, bullion, and salt. Let it simmer on low for a good 30-40 minutes, stirring occasionally. Remove the pot from the heat and use a blender or food processor to blend the soup. Ladle into bowls, add a dollop of sour cream in the middle, and use a spoon or knife to swirl the sour cream into the soup. Garnish with parsley, enjoy, and toast to one brave little Hobbit as he sets out on his adventure!

Happy Hobbit day, everyone!