1. Pick through the fresh fruits, removing any bad ones, and wash the rest. Remove the stems. Remove seeds, if necessary.
2. Melt 50 g sugar in a saucepan over medium heat and lightly caramelize for 3–4 minutes. Add the fruits, along with 350 ml of water, the cinnamon and cardamom. Cook over medium heat for 10 minutes.
3. In the meantime, combine the yoghurt with milk, maple syrup, and lemon juice. Chop the pistachios roughly. Melt the remaining sugar in a small pan, stir in the pistachios and lightly caramelise the sugar. When the nuts are completely covered by the sugar, spread them on a piece of baking paper and let cool.
4. Strain the berry soup into a second saucepan through a fine sieve. Divide among deep plates. Place a dollop of yoghurt in the centre and mix carefully with the prongs of a fork or a spoon handle to form a whirlpool. Sprinkle the soup with the pistachios and serve with the mint leaves.