In a medium-sized pot, on medium heat, sauté the onions with vegetable oil until it turns golden brown. Add the vermicelli noodles, and sauté until it is golden brown. Add the tomato paste and mix well.
Add the chicken stock, cardamom pods, sugar, and parsley, and combine all the ingredients together.
Bring the soup to a boil, then reduce to low heat and leave to simmer for 5 additional minutes. Season with salt and black pepper powder.