Heat the vegetable broth in a sauté pan, then add the onions and cook for a few minutes until they become translucent. Add the garlic and then cook for another minute, then add the celery and carrots in. Sauté until they’re soft, add the herbs, then the raw apple cider vinegar.

Add the bread crumbs and stir for 2 minutes. Stir in sea salt and black pepper, and adjust seasonings to taste. Remove the mixture from the heat.

For the bread crumbs:

Preheat your oven to 375 degrees and bake the bread on a baking sheet for 5-6 minutes. Turn the slices over and bake it for another 5-6 minutes. Remove from the oven and let them cool for at least 30 minutes.

Cut the slices into quarters and add them to the food processor with the garlic powder, sea salt, and oregano until you have fairly fine crumbs.