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": "3c5b2753fca94086950fcb665bf7cbfb",
    "updated": "2025-04-24T00:11:15.303Z",
    "title": "Peppery Purple Soup",
    "subtitle": "A vibrant purple soup featuring red cabbage and red onion.",
    "description": "This vibrant purple soup features red cabbage and red onion, highlighting the cabbage's versatility and nutritional value. The thyme enhances the flavors, while balsamic vinegar and apple contribute a touch of sweetness.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "red onions",
          "red cabbage",
          "sweet apple",
          "extra virgin olive oil",
          "fresh thyme, leaves picked",
          "vegetable stock",
          "almond milk",
          "balsamic vinegar",
          "salt and pepper"
        ]
      },
      {
        "section": "To garnish",
        "ingredients": [
          "apple",
          "spoonful of \"crème fraîche\"",
          "sprinkling of fresh thyme leaves and chopped chives"
        ]
      }
    ],
    "instructions": [
      "Roughly slice the peeled red onions, ensuring uniform size for even cooking.",
      "Peel the outer layers of the red cabbage and rinse it.",
      "Cut the cabbage in half, then in half again.",
      "Shred the cabbage quarters evenly.",
      "Grate the apple, discarding the core.",
      "Heat the olive oil in a large saucepan over medium heat.",
      "Add the onion, cabbage, and apple to the hot oil.",
      "Season with salt, pepper, and thyme. Seasoning at this stage enhances the overall flavor.",
      "Cook for approximately 4 minutes, stirring frequently to prevent burning.",
      "After 4 minutes, the mixture should have reduced by half. Add the vegetable stock, almond milk, and balsamic vinegar.",
      "Stir well and cover the saucepan.",
      "Simmer for 10-15 minutes, or until the red cabbage is tender.",
      "Once the cabbage is soft, blend the soup.",
      "A slightly textured soup is desirable, so a hand blender is a convenient option.",
      "After blending, adjust the seasoning as needed.",
      "A sprinkle of cracked black pepper complements the red cabbage nicely.",
      "Serve the soup garnished with fresh apple slices, a dollop of crème fraîche, and a sprinkle of thyme and chives."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]