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": "d1bcd3ec4912438e880a165b83027049",
    "updated": "2025-05-08T12:07:37.608Z",
    "title": "Tomato Mushroom Soup",
    "subtitle": "Tales From Earthsea",
    "description": "This comforting soup combines roasted yellow potatoes, mixed mushrooms, and succulent tomatoes simmered together with fresh herbs. The rich flavors are enhanced by a touch of creamy drizzle, making it a perfect dish to enjoy by a cozy fire.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "small yellow potatoes",
          "olive oil, divided",
          "salt and pepper, to taste",
          "red onion, sliced",
          "sliced leek",
          "garlic, minced",
          "whole peeled tomatoes",
          "cayenne pepper",
          "sugar",
          "mixed mushrooms (shiitake, button, oyster, and shimeji), trimmed as necessary",
          "vegetable stock",
          "fresh parsley, plus more chopped for garnishing",
          "fresh dill, plus more chopped for garnishing",
          "heavy whipping cream (or coconut milk), to taste, for drizzling"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 450°F (230°C; gas mark 8). Spread the small yellow potatoes on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss the potatoes to ensure they are evenly coated.",
      "Roast the potatoes for 20 minutes, turning them halfway through to ensure even cooking.",
      "While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a medium pot over medium heat. Add the sliced onions and leeks, cooking until they become translucent, about 2 to 3 minutes. Add the minced garlic and cook until fragrant, approximately 2 minutes. Stir in the whole peeled tomatoes, cayenne pepper, sugar, and season with salt and pepper. Let the mixture simmer for 15 minutes, stirring occasionally.",
      "Carefully transfer the hot soup mixture to a blender or use an immersion blender to puree until smooth. Pass the blended soup through a fine-mesh strainer back into the pot for a refined texture.",
      "Add the roasted potatoes, mixed mushrooms, vegetable stock, parsley, and dill into the pot. Simmer gently, stirring occasionally, until the mushrooms are tender, about 10 to 15 minutes. Remove and discard the herb sprigs before serving.",
      "Serve the soup hot, drizzled with heavy whipping cream or coconut milk, and garnish with freshly chopped parsley and dill."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]