As food writer Judith Barrett says in her new book, Saved by Soup, 'soup is one of the easiest of all foods to create in a low-fat form without compromising either the taste or the texture.' The more than 100 appealing recipes she has included in the book bear out her claim - from elegant clear broths to satisfying bean soups, cooling summer medleys to spicy Asian noodle soups, each of Barrett's creations are high in flavor, full of healthy nutrients, and low in fat. Barrett has arranged her soups in chapters covering the seasons - 'Hearty Fall and Winter Soups,' for example, contains such dishes as Creamy Carrot Soup and Parsnip and Potato Soup; 'Summer's Bounty' includes Chilled Corn Vichyssoise and Cool Cucumber and Yogurt Soup - or particular flavors or ingredients. A chapter on bean soups features Miami Black Bean Soup and Garlicky White Bean and Spinach Soup; 'Far Eastern Flavors' includes Miso and Vegetable Soup as well as Shiitake Mushroom Bouillon with Thai Rice Noodles; other sections cover spicy soups, chicken soups, seafood soups, soups with Italian flavors, and even soups made with fruit. Barrett writes that when she decided to change her eating habits to lose weight, a serving of low-fat soup at lunch and dinner was an essential part of her plan, since it left her feeling satisfied without taking in too many calories.