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": "a913c774158a4c858d354c6723c70715",
    "updated": "2025-04-25T20:30:23.537Z",
    "title": "Pear, Spinach, and Fennel Soup",
    "subtitle": "with Chicken, Avocado, and Cashew Parmesan",
    "description": "This soup elegantly solves the dilemma of varying soup preferences. It offers a delightful balance, satisfying those who enjoy light broths and those who prefer creamy textures.  Having pre-cooked shredded chicken on hand is a great idea for anyone looking for a heartier meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(70 g) raw unsalted cashews",
          "(30 g) extra virgin olive oil",
          "(750 g) yellow onions, julienned",
          "salt",
          "(225 g) fennel bulb, trimmed and julienned",
          "(200 g) pear, unpeeled, cored and cut into medium dice",
          "(1 l) homemade chicken bone broth or vegetable broth",
          "(60 g) baby spinach",
          "(38 g) roughly chopped kale",
          "(50 g) cooked shredded chicken, for serving",
          "avocados, sliced, for serving",
          "cashew parmesan, for serving",
          "crushed red pepper flakes, for serving (optional)"
        ]
      }
    ],
    "instructions": [
      "Place the cashews in a bowl, cover with water, and let them soak at room temperature for at least 8 hours or overnight. Drain and rinse thoroughly.",
      "In a large pot, heat the olive oil over medium heat. Add the julienned onions and cook, stirring occasionally, until softened, golden brown, and slightly sweet, approximately 15 minutes. Season with salt and continue cooking, stirring constantly to prevent sticking and burning, until the onions are caramelized and soft, about 10 more minutes.  Add the julienned fennel and cook until softened, approximately 5 minutes.",
      "Add the diced pear, soaked cashews, broth, and salt (if needed) to the pot. Bring the mixture to a simmer, then remove from heat and allow the flavors to meld.",
      "Once the mixture has cooled enough to handle safely, transfer it to a blender. Add the spinach and kale. Blend until smooth and creamy.",
      "Serve the soup hot in bowls. Top each serving with shredded chicken, avocado slices, cashew parmesan, and crushed red pepper flakes (optional).  The soup can be refrigerated for up to 3 days (without the toppings)."
    ],
    "notes_ingredients": "Soaking cashews for at least 8 hours helps neutralize enzyme inhibitors, improves digestibility, and enhances nutrient availability.",
    "notes_instructions": null
  }
]