In large saucepan, heat oil over medium heat. Add onions and saute about 5 minutes or until softened. Add carrots, sweet potato and garlic. Saute 3-5 minutes or until vegetables begin to soften, stirring occasionally.
Add zucchini, broth and seasoned salt, if desired. Bring to a boil. Reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender.
Add chickpeas and heat for 1 to 2 minutes. Season to taste with salt and pepper, as desired. Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired.
To make gremolata, combine all ingredients.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/rustic-vegetable-soup-gremolata