Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "5a6a0c8a071e412aac408b5e8e7b8058",
    "updated": "2025-04-25T17:06:49.753Z",
    "title": "Roasted Vegetable and Mushroom Soup",
    "subtitle": null,
    "description": "The roasted vegetables create a deep and satisfying flavor in this hearty soup.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "red onions, peeled and roughly chopped",
          "zucchini, roughly chopped",
          "olive oil",
          "few stems of rosemary",
          "salt and freshly ground black pepper",
          "potatoes, cubed",
          "carrots, roughly chopped",
          "garlic cloves, finely chopped",
          "(200g) cremini mushrooms, half roughly chopped and half grated",
          "scant (28.349 g) (25g) dried porcini mushrooms, soaked in boiling water to rehydrate",
          "(1.2 liters) mushroom stock or vegetable stock",
          "handful of flat-leaf parsley, finely chopped"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F (200°C).  Boil the potatoes and carrots in a large pot of salted water for approximately 5 minutes, then drain thoroughly.",
      "In a roasting pan, combine the onions, zucchini, and half of the olive oil, mixing with your hands.",
      "Add the rosemary stems, season with salt and pepper, and roast for 15 minutes.",
      "While the vegetables roast, heat the remaining olive oil in a large saucepan. Add the garlic and cook briefly over low heat.  Then, add the chopped and grated cremini mushrooms, cooking for 5 minutes, or until they release their liquid.",
      "Remove the rehydrated porcini mushrooms from their soaking liquid with a slotted spoon and add them to the saucepan along with the stock and a pinch of salt and pepper.",
      "Strain the porcini mushroom soaking liquid to remove any sediment and add it to the saucepan.",
      "Bring the mixture to a boil, then reduce heat and simmer for 5-10 minutes.",
      "Add the roasted vegetables to the saucepan and continue cooking for another 5 minutes, or until all vegetables are tender.",
      "Stir in the chopped parsley before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "For a thicker soup, consider puréeing a portion of the vegetables. However, ensure some chunky vegetables and mushrooms remain for texture."
  }
]