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": "cfd007b0767b4538865263876de852e6",
    "updated": "2025-04-23T20:10:13.785Z",
    "title": "Garam Masala Cauliflower Soup",
    "subtitle": null,
    "description": "This cauliflower soup recipe, inspired by Indonesian cuisine, offers a flavorful and aromatic experience with garam masala.  My mother, who learned to cook in the 1960s, often made curries and other spiced dishes. While some curries can be quite spicy, garam masala offers a milder blend. For those who prefer a hotter soup, a quarter teaspoon of cayenne powder or chili paste can be added along with the other spices.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cauliflower heads, divided",
          "olive oil",
          "sweet onion, roughly chopped",
          "minced garlic",
          "low-sodium vegetable stock",
          "russet potato, peeled and diced",
          "garam masala",
          "sea salt, for seasoning",
          "freshly ground black pepper, for seasoning",
          "finely chopped cilantro"
        ]
      }
    ],
    "instructions": [
      "Roughly chop one-quarter of the cauliflower heads and set aside.",
      "Cut the remaining cauliflower into small florets.",
      "Fill a large saucepan about halfway with water and bring it to a boil over high heat.",
      "Blanch the cauliflower florets in the boiling water until tender, approximately 4 minutes. Drain the florets and set them aside.",
      "In a large saucepan, heat the olive oil over medium-high heat. Sauté the chopped onion and minced garlic until they soften, about 3 minutes.",
      "Add the vegetable stock, roughly chopped cauliflower, diced potato, and garam masala to the saucepan.",
      "Bring the mixture to a boil, then lower the heat to low and simmer for approximately 25 minutes, or until the vegetables are tender.",
      "Using an immersion blender or a food processor, purée the soup until it is completely smooth.",
      "Pour the puréed soup back into the saucepan and season with salt and pepper to taste.",
      "Gently stir in the reserved blanched cauliflower florets and serve the soup garnished with chopped cilantro."
    ],
    "notes_ingredients": "Adding the blanched cauliflower florets provides a pleasant texture and enhances the soup's visual appeal. For a quicker version, you can skip the blanching step and simply chop both cauliflower heads.  If you omit the blanched florets, you may need to add an extra cup of vegetable stock to achieve the desired consistency.",
    "notes_instructions": null
  }
]