Cut your cauliflower into smaller florets and put them into a large pan of boiling water and cook for 15 minutes. Strain and set aside.

In a large soup pan, add the minced garlic, minced onion, and 3 strips of bacon cut into 3/4 inch sized pieces. Cook for 5 minutes over medium-high heat, mixing often (make sure to not burn the onions, reduce the heat if need be). Reduce the stove heat to low, and cook for another 2 minutes. Next, put the onion/garlic/bacon mixture into a food processor and chop, then scoop the mixture out of the food processor and put it back into the soup pan. Cook over medium heat for 1 minute.

Next, puree the cauliflower using the food processor (you may have to do this in batches, depending on the size of your food processor).

Mix the pureed cauliflower with the onion/garlic/bacon and cook for 5 minutes over medium heat.

Next, add 3 cups of chicken broth, 1 cup of coconut cream, 1/4 tsp nutmeg, 1 tsp salt, 1/2 tsp ground black pepper, and 2 Tbs coconut flour the the soup pan and mix.

Then, put the steamed chestnuts into the food processor and add a few spoonfuls of the soup to it (to make it puree more easily), and puree it. Then scoop everything out and put it all into the soup and mix.

Simmer the soup on medium heat for 10 minutes.

Note: Use your food processor to mince your onions and garlic...this adds flavor to the soup while keeping the soup texture smooth.