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": "e498db01d001444cbb4ca37d5793bdf7",
    "updated": "2025-05-08T03:45:30.811Z",
    "title": "Green Vegetable Soup",
    "subtitle": "spring vegetables, white peppercorns, coriander seeds, turmeric, lemongrass, garlic, ginger, chilli, coriander, vegetable stock, coconut milk, fish sauce, lime, soy sauce",
    "description": "A rich yet fresh soup bursting with vibrant spring vegetable flavors and aromatic spices.",
    "ingredients": [
      {
        "section": "For the paste",
        "ingredients": [
          "white peppercorns",
          "coriander seeds",
          "sea salt",
          "ground turmeric",
          "lemongrass stalks, chopped",
          "garlic, peeled",
          "lump ginger, peeled",
          "hot green chillies",
          "groundnut oil",
          "handful coriander stems and roots"
        ]
      },
      {
        "section": "For the soup",
        "ingredients": [
          "curry paste",
          "oil",
          "vegetable stock",
          "coconut milk",
          "fish sauce",
          "lime juice",
          "asparagus tips, broad beans and peas",
          "couple of handfuls of greens",
          "pinch of sugar",
          "fish sauce",
          "little soy sauce",
          "lime juice"
        ]
      }
    ],
    "instructions": [
      "Toast a teaspoon each of white peppercorns and coriander seeds in a dry non-stick frying pan for 2 to 3 minutes, then transfer them to the bowl of a food processor.",
      "Add half a teaspoon of sea salt, a teaspoon of ground turmeric, the chopped lemongrass stalks, peeled garlic cloves, peeled ginger, hot green chillies, groundnut oil, and coriander stems and roots to the processor.",
      "Blend the mixture until it forms a coarse paste.",
      "Store the paste in the refrigerator for a few days, covering its surface with oil to keep it from drying out.",
      "Heat a tablespoon of oil in a deep pan and fry 3 heaped tablespoons of the curry paste for 30 seconds until fragrant, stirring continuously.",
      "Pour in the vegetable stock and coconut milk, then add fish sauce and lime juice.",
      "Add asparagus tips, broad beans, and peas, and simmer for 5 to 6 minutes. Then shred the greens into thick ribbons and stir them into the soup.",
      "Adjust the seasoning with a pinch of sugar, additional fish sauce, soy sauce, and lime juice according to your taste preference."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]